This document is a handbook on fruit and vegetable processing for agribusiness bankers. It provides an overview of market trends, challenges for producers in emerging markets, and background information on fruit and vegetable production and processing. Specifically, it discusses:
1) Key market trends in developed countries including demand for convenience foods, eco-awareness, certification requirements, growth of private labels, and late payments from retailers.
2) Opportunities and challenges for exporters in emerging markets to meet quality standards, delivery schedules, and certification requirements to supply global retailers.
3) Market trends in emerging markets toward higher quality and branded products as incomes rise.
4) The challenges faced by producers in countries like the
Palm oil Market PPT: Opportunities by Types, Demand, Top Manufactures and Ap...IMARC Group
According to the latest report by IMARC Group, the global palm oil market size reached US$ 48.10 Billion in 2020.
Palm oil is a reddish, edible vegetable oil produced from the mesocarp of oil palm fruits. As compared to other oils, it is a rich source of antioxidants, vitamin E, and carotene.
Other than this, palm oil remains stable at high temperatures, which makes it ideal for deep frying applications.
Installation of New CSD (Carbonated Soft Drink) RGB (Returnable Glass Bottle)...INFOGAIN PUBLICATION
The basic of this project was installation of new CSD (carbonated soft drink) RGB (returnable glass bottle) line with comply food safety and final validation of line. New manufacturing line installation deals with installation of all equipment and machine require for smooth running and producing CSD for COCA-COLA company (Coca-Cola, Thums UP, Limca) such as conveyer belt, uncasing machine, light inspection station, bottle washer EBI (electronic bottle inspection ) machine, Paramix, Filler, Sealer, Date coding machine, caser etc. During installation of machine we have fulfill requirement related to machine, work space, hygienic condition so that machine can work smoothly and deliver safe food product The main concern of doing this project was deliver a safe product to the consumer by applying HACCP and ISO22K. I have done hazard analysis and validation of this new installed line and identify CCP and OPRP which need to control by applying control measure.
"Outline of China’s Food Safety Priorities for Imported Food" Zhang FengAsia Matters
Zhang Feng of Institute of Food Safety at Chinese Academy of Inspection & Quarantine gave the speech at the Asia Ireland Food and Agritech Forum in Cork, 14 July as part of Asia Business Week Ireland 2015
This document provides a GMP checklist for inspecting active pharmaceutical ingredient manufacturing facilities. It covers various aspects of facility design and operations including building construction, warehousing, production areas, quality control, personnel, and sanitation. The checklist contains over 100 questions to evaluate compliance with WHO, ICH, and EU GMP guidelines regarding location, premises, equipment, personnel, sanitation, production, quality control, and documentation. Facilities are required to provide detailed responses and evidence to demonstrate adherence to good manufacturing practices.
This annex provides guidance on the manufacture of sterile medicinal products. It discusses key principles including minimizing risks of microbiological, particulate, and pyrogen contamination. Cleanroom classifications and air quality standards are defined. Grade A zones require the highest standards for aseptic activities. Environmental monitoring programs are also addressed to confirm air quality during critical processing. Sole reliance cannot be placed on terminal sterilization or testing for sterility assurance.
Aquaculture Additive Market Thoroughly Analysed For Its Competitive Landscape...Pete Jones
Aquaculture Additive Market is analysed for across the globe development trends, competitive landscape analysis, key players and key regions development status.
1) The document discusses food safety and chain management, outlining a traditional production-oriented approach versus a consumer and market-oriented chain management approach.
2) It then summarizes EU policy on food safety, which aims to ensure stable supply of safe, quality food through harmonized standards while also supporting rural communities.
3) New developments in the Netherlands are highlighted, including reduced pesticide use through certification and training, and innovation in greenhouse technology, biological controls, and cooperative organizations.
Définition des rôles institutionnels, J.P. Boutonnet, Institut National de la...ExternalEvents
http://www.fao.org/in-action/quality-and-origin-program/en
Définition des rôles institutionnels, J.P. Boutonnet, Institut National de la Recherche Agronomique (INRA France), H. Ilbert, Institut Agronomique Méditerranéen (IAM Montpellier), Hubert Devautour (CIRAD Montpellier)
English
Palm oil Market PPT: Opportunities by Types, Demand, Top Manufactures and Ap...IMARC Group
According to the latest report by IMARC Group, the global palm oil market size reached US$ 48.10 Billion in 2020.
Palm oil is a reddish, edible vegetable oil produced from the mesocarp of oil palm fruits. As compared to other oils, it is a rich source of antioxidants, vitamin E, and carotene.
Other than this, palm oil remains stable at high temperatures, which makes it ideal for deep frying applications.
Installation of New CSD (Carbonated Soft Drink) RGB (Returnable Glass Bottle)...INFOGAIN PUBLICATION
The basic of this project was installation of new CSD (carbonated soft drink) RGB (returnable glass bottle) line with comply food safety and final validation of line. New manufacturing line installation deals with installation of all equipment and machine require for smooth running and producing CSD for COCA-COLA company (Coca-Cola, Thums UP, Limca) such as conveyer belt, uncasing machine, light inspection station, bottle washer EBI (electronic bottle inspection ) machine, Paramix, Filler, Sealer, Date coding machine, caser etc. During installation of machine we have fulfill requirement related to machine, work space, hygienic condition so that machine can work smoothly and deliver safe food product The main concern of doing this project was deliver a safe product to the consumer by applying HACCP and ISO22K. I have done hazard analysis and validation of this new installed line and identify CCP and OPRP which need to control by applying control measure.
"Outline of China’s Food Safety Priorities for Imported Food" Zhang FengAsia Matters
Zhang Feng of Institute of Food Safety at Chinese Academy of Inspection & Quarantine gave the speech at the Asia Ireland Food and Agritech Forum in Cork, 14 July as part of Asia Business Week Ireland 2015
This document provides a GMP checklist for inspecting active pharmaceutical ingredient manufacturing facilities. It covers various aspects of facility design and operations including building construction, warehousing, production areas, quality control, personnel, and sanitation. The checklist contains over 100 questions to evaluate compliance with WHO, ICH, and EU GMP guidelines regarding location, premises, equipment, personnel, sanitation, production, quality control, and documentation. Facilities are required to provide detailed responses and evidence to demonstrate adherence to good manufacturing practices.
This annex provides guidance on the manufacture of sterile medicinal products. It discusses key principles including minimizing risks of microbiological, particulate, and pyrogen contamination. Cleanroom classifications and air quality standards are defined. Grade A zones require the highest standards for aseptic activities. Environmental monitoring programs are also addressed to confirm air quality during critical processing. Sole reliance cannot be placed on terminal sterilization or testing for sterility assurance.
Aquaculture Additive Market Thoroughly Analysed For Its Competitive Landscape...Pete Jones
Aquaculture Additive Market is analysed for across the globe development trends, competitive landscape analysis, key players and key regions development status.
1) The document discusses food safety and chain management, outlining a traditional production-oriented approach versus a consumer and market-oriented chain management approach.
2) It then summarizes EU policy on food safety, which aims to ensure stable supply of safe, quality food through harmonized standards while also supporting rural communities.
3) New developments in the Netherlands are highlighted, including reduced pesticide use through certification and training, and innovation in greenhouse technology, biological controls, and cooperative organizations.
Définition des rôles institutionnels, J.P. Boutonnet, Institut National de la...ExternalEvents
http://www.fao.org/in-action/quality-and-origin-program/en
Définition des rôles institutionnels, J.P. Boutonnet, Institut National de la Recherche Agronomique (INRA France), H. Ilbert, Institut Agronomique Méditerranéen (IAM Montpellier), Hubert Devautour (CIRAD Montpellier)
English
The document provides information on requirements and market trends for exporting virgin coconut oil (VCO) to the EU and EFTA markets. It discusses EU regulations on food safety, organic certification, and fair trade that exporters must meet. Key markets for Philippine VCO exports are Germany and Belgium, driven by growing European demand for healthier oils. VCO is experiencing an image change in Europe as its health benefits, such as potential to reduce cholesterol and fight diabetes, become recognized. The market for diabetic and health foods is a niche opportunity for VCO exporters.
20131129 FFF El proyecto Foodmanufuture_Christophe CotillonFIAB
This document summarizes a workshop on applying microsystems in the food industry. It discusses how microsystems can help address challenges in food safety, quality, authenticity and resource use. The FoodMicroSystems project developed 4 roadmaps covering technological needs, trends, and the level of integration/functionality for various sectors like dairy, chemicals detection and bio-chemical sensing. While microsystems offer opportunities, industry constraints, consumer perceptions, and ethical issues must be considered to move technologies from the lab to in-line measurements and ensure adoption. Continued funding, networking and roadmapping are needed to realize opportunities.
Develop the agrifood trade (especially the fruit & vegetables sector) in an i...Francois Stepman
29 May 2020. Webinar: 'Doing Business in Post COVID-19 Agrofood Sector'
Presentation of Mr Jeremy Knops, DG Coleacp: the expertise and support COLEACP can provide for agrofood entrepreneurs.
Codex work on milk and milk products (overview)Ülger Ahmet
This document provides an overview of Codex work related to milk and milk products. It discusses the Codex Committee on Milk and Milk Products, which develops worldwide standards for milk and milk products. It also discusses how other Codex committees, such as those dealing with food hygiene, contaminants, pesticide residues, and veterinary drug residues, contribute to standards regarding milk and milk products. Cooperation between Codex and the World Organisation for Animal Health is also mentioned.
This document discusses the impacts of food safety standards on Thailand's processed animal-based export industries, with a focus on the poultry industry. It provides an overview of food safety standards in Thailand and concerns for the poultry product. Achieving food safety certification provides benefits like increased market share but small food industries in Thailand face constraints in implementation like costs and lack of knowledge. The document recommends strengthening links along the food chain and having a separate organization focus on horizontal food safety issues for the whole country, especially regarding practices for animal feeding, farming, and meat inspection.
The document discusses two draft Codex Alimentarius guidelines regarding the labeling of foods derived from biotechnology. Option 1 would only require labeling if the biotech food is not equivalent to its conventional counterpart, while Option 2 would mandate labeling for any food containing genetically modified organisms. The integration of these two options could require labeling for all biotech foods and significantly impact international trade. The adoption of these guidelines by Codex could allow countries to impose labeling requirements and potentially create technical barriers to trade in disputes before the WTO.
This document outlines a policy from the South Australian Department of Health aimed at promoting healthier food and drink choices for staff and visitors in SA health facilities. The policy provides guidelines for food classification, nutrient criteria, and requirements for implementation. It aims to make healthy options easier by improving nutritional quality and decreasing energy-dense, nutrient-poor foods. The policy applies to all food outlets and situations where food is provided in SA health facilities, and intends to increase healthier choices while restricting less healthy options in line with national dietary guidelines.
The document describes a game where a character named Pippo goes shopping and identifies different vegetables. Pippo is prompted with images of vegetables like tomatoes, carrots, peas, and asked to identify each one. Pippo correctly identifies mushrooms, peppers, potatoes, onions, cabbage, lettuce, and eggplant.
This document provides a list of English idioms and expressions related to food and drinks in 3 categories: starters, main dishes, and desserts. It also includes sections on side dishes, drinks, and other miscellaneous expressions. The expressions cover topics like eating, cooking, tastes, and dining. Each expression is explained concisely to illustrate its meaning. For example, "butter someone up" means to be extra nice to someone to get something in return, while "eat crow" refers to admitting a mistake or defeat. The document aims to familiarize the reader with common food-related sayings in English.
This document lists various means of transportation including cars, trains, taxis, buses, motorcycles, scooters, jeeps, mopeds, motor rickshaws, bicycles, boats, vans, space shuttles, ships, airplanes and helicopters.
This document provides practice questions to learn how to tell time in different ways. It asks the reader to identify the time based on options like "one o'clock", "half past two", and "ten to three". The goal is to learn how to express times in full and half hours as well as minutes past or to the hour. The document encourages practice to get better at telling time.
Learn all the vocabulary related to food: fruit, vegetables, nuts, types of meat and fish... and also all you need to cook: kitchen utensils, condiments, cooking verbs...Perfect for ESL students.
The document is a set of flash cards from the website MES-English.com about vehicles and transportation. It contains images and words for different types of vehicles like cars, trucks, buses, trains, planes, and boats. The flash cards are intended to help teach English vocabulary related to vehicles and modes of transportation.
The slide presentation was being prepared for the Grade II students for them to have the knowledge on what clock is, its part and function. It was also been created for them to learn how to tell time. The font style, font size and the theme of the presentation was being chosen through considering its appropriateness to the learners. It was being foresee that the slide presentation will sustain the students' interest and attention in acquiring quality learning.
Tick and Tock are here to help your children tell the time… and understand lots of other time-related concepts. With a huge collection of fantastic teaching, activity and display resources, this pack will help your class to learn about time and save you time too!
Download the Telling the Time Pack from http://www.teachingpacks.co.uk/the-telling-the-time-pack/
The document provides information about telling time in a digital format. It lists the hours from 1:00 to 12:00 and their equivalent times in a 12-hour and 24-hour format. It also explains what quarter past, half past, and quarter to mean. There is a short exercises section that asks the reader to state what time is shown for various times provided.
The document provides instructions and examples for telling time, including:
- Lists the numbers 1-20 and multiples of 10 up to 60
- Explains that the long hand tells the hour and the short hand tells the minutes
- Defines common time terms like o'clock, quarter past/to, half past
- Includes examples of writing times such as "ten past six" and "twenty to nine"
- Provides a practice section writing out times of day like "One O'Clock"
- Clarifies times as AM or PM, with noon and midnight defined
- Asks sample questions about daily routines and times for waking, eating, and sleeping.
ESL Talking about time; learn how to tell the time in English Kate Andragogy
This document describes times of day and how to tell time. It discusses typical morning routines like waking up, showering, eating breakfast and leaving home around 8 AM. The afternoon involves eating lunch, studying, and having class at 2:30 PM before going home at 4:30 PM. Evenings are for going home after work, exercising at the gym, watching TV, and meeting friends for dinner at 8 PM. Nighttime is when some people work at hotels or go to bed at 10 PM and others arrive home at 11 PM. The document also provides instructions for telling time using phrases like "half past", "quarter past", "ten past", and "five to".
Mallory's Cooking Class: Fruit and Vegetable WordsAmy Seymour
Designed to help people with learning disabilities read fruit and vegetable words. Each slide contains the word in both lower and upper case, and is matched with a photo.
The document provides information on requirements and market trends for exporting virgin coconut oil (VCO) to the EU and EFTA markets. It discusses EU regulations on food safety, organic certification, and fair trade that exporters must meet. Key markets for Philippine VCO exports are Germany and Belgium, driven by growing European demand for healthier oils. VCO is experiencing an image change in Europe as its health benefits, such as potential to reduce cholesterol and fight diabetes, become recognized. The market for diabetic and health foods is a niche opportunity for VCO exporters.
20131129 FFF El proyecto Foodmanufuture_Christophe CotillonFIAB
This document summarizes a workshop on applying microsystems in the food industry. It discusses how microsystems can help address challenges in food safety, quality, authenticity and resource use. The FoodMicroSystems project developed 4 roadmaps covering technological needs, trends, and the level of integration/functionality for various sectors like dairy, chemicals detection and bio-chemical sensing. While microsystems offer opportunities, industry constraints, consumer perceptions, and ethical issues must be considered to move technologies from the lab to in-line measurements and ensure adoption. Continued funding, networking and roadmapping are needed to realize opportunities.
Develop the agrifood trade (especially the fruit & vegetables sector) in an i...Francois Stepman
29 May 2020. Webinar: 'Doing Business in Post COVID-19 Agrofood Sector'
Presentation of Mr Jeremy Knops, DG Coleacp: the expertise and support COLEACP can provide for agrofood entrepreneurs.
Codex work on milk and milk products (overview)Ülger Ahmet
This document provides an overview of Codex work related to milk and milk products. It discusses the Codex Committee on Milk and Milk Products, which develops worldwide standards for milk and milk products. It also discusses how other Codex committees, such as those dealing with food hygiene, contaminants, pesticide residues, and veterinary drug residues, contribute to standards regarding milk and milk products. Cooperation between Codex and the World Organisation for Animal Health is also mentioned.
This document discusses the impacts of food safety standards on Thailand's processed animal-based export industries, with a focus on the poultry industry. It provides an overview of food safety standards in Thailand and concerns for the poultry product. Achieving food safety certification provides benefits like increased market share but small food industries in Thailand face constraints in implementation like costs and lack of knowledge. The document recommends strengthening links along the food chain and having a separate organization focus on horizontal food safety issues for the whole country, especially regarding practices for animal feeding, farming, and meat inspection.
The document discusses two draft Codex Alimentarius guidelines regarding the labeling of foods derived from biotechnology. Option 1 would only require labeling if the biotech food is not equivalent to its conventional counterpart, while Option 2 would mandate labeling for any food containing genetically modified organisms. The integration of these two options could require labeling for all biotech foods and significantly impact international trade. The adoption of these guidelines by Codex could allow countries to impose labeling requirements and potentially create technical barriers to trade in disputes before the WTO.
This document outlines a policy from the South Australian Department of Health aimed at promoting healthier food and drink choices for staff and visitors in SA health facilities. The policy provides guidelines for food classification, nutrient criteria, and requirements for implementation. It aims to make healthy options easier by improving nutritional quality and decreasing energy-dense, nutrient-poor foods. The policy applies to all food outlets and situations where food is provided in SA health facilities, and intends to increase healthier choices while restricting less healthy options in line with national dietary guidelines.
The document describes a game where a character named Pippo goes shopping and identifies different vegetables. Pippo is prompted with images of vegetables like tomatoes, carrots, peas, and asked to identify each one. Pippo correctly identifies mushrooms, peppers, potatoes, onions, cabbage, lettuce, and eggplant.
This document provides a list of English idioms and expressions related to food and drinks in 3 categories: starters, main dishes, and desserts. It also includes sections on side dishes, drinks, and other miscellaneous expressions. The expressions cover topics like eating, cooking, tastes, and dining. Each expression is explained concisely to illustrate its meaning. For example, "butter someone up" means to be extra nice to someone to get something in return, while "eat crow" refers to admitting a mistake or defeat. The document aims to familiarize the reader with common food-related sayings in English.
This document lists various means of transportation including cars, trains, taxis, buses, motorcycles, scooters, jeeps, mopeds, motor rickshaws, bicycles, boats, vans, space shuttles, ships, airplanes and helicopters.
This document provides practice questions to learn how to tell time in different ways. It asks the reader to identify the time based on options like "one o'clock", "half past two", and "ten to three". The goal is to learn how to express times in full and half hours as well as minutes past or to the hour. The document encourages practice to get better at telling time.
Learn all the vocabulary related to food: fruit, vegetables, nuts, types of meat and fish... and also all you need to cook: kitchen utensils, condiments, cooking verbs...Perfect for ESL students.
The document is a set of flash cards from the website MES-English.com about vehicles and transportation. It contains images and words for different types of vehicles like cars, trucks, buses, trains, planes, and boats. The flash cards are intended to help teach English vocabulary related to vehicles and modes of transportation.
The slide presentation was being prepared for the Grade II students for them to have the knowledge on what clock is, its part and function. It was also been created for them to learn how to tell time. The font style, font size and the theme of the presentation was being chosen through considering its appropriateness to the learners. It was being foresee that the slide presentation will sustain the students' interest and attention in acquiring quality learning.
Tick and Tock are here to help your children tell the time… and understand lots of other time-related concepts. With a huge collection of fantastic teaching, activity and display resources, this pack will help your class to learn about time and save you time too!
Download the Telling the Time Pack from http://www.teachingpacks.co.uk/the-telling-the-time-pack/
The document provides information about telling time in a digital format. It lists the hours from 1:00 to 12:00 and their equivalent times in a 12-hour and 24-hour format. It also explains what quarter past, half past, and quarter to mean. There is a short exercises section that asks the reader to state what time is shown for various times provided.
The document provides instructions and examples for telling time, including:
- Lists the numbers 1-20 and multiples of 10 up to 60
- Explains that the long hand tells the hour and the short hand tells the minutes
- Defines common time terms like o'clock, quarter past/to, half past
- Includes examples of writing times such as "ten past six" and "twenty to nine"
- Provides a practice section writing out times of day like "One O'Clock"
- Clarifies times as AM or PM, with noon and midnight defined
- Asks sample questions about daily routines and times for waking, eating, and sleeping.
ESL Talking about time; learn how to tell the time in English Kate Andragogy
This document describes times of day and how to tell time. It discusses typical morning routines like waking up, showering, eating breakfast and leaving home around 8 AM. The afternoon involves eating lunch, studying, and having class at 2:30 PM before going home at 4:30 PM. Evenings are for going home after work, exercising at the gym, watching TV, and meeting friends for dinner at 8 PM. Nighttime is when some people work at hotels or go to bed at 10 PM and others arrive home at 11 PM. The document also provides instructions for telling time using phrases like "half past", "quarter past", "ten past", and "five to".
Mallory's Cooking Class: Fruit and Vegetable WordsAmy Seymour
Designed to help people with learning disabilities read fruit and vegetable words. Each slide contains the word in both lower and upper case, and is matched with a photo.
This document provides instructions for teaching children how to tell time using analog clocks. It outlines 8 steps: 1) ensure the child can count to 60, 2) teach the 5 times tables, 3) use a large wall clock with big hands, 4) explain that the short hand is the hour hand, 5) explain that the long hand is the minute hand, 6) demonstrate reading the time together, 7) have the child quiz the instructor, and 8) quiz the child. The document also defines analog clocks as those with moving hands to indicate the hours and minutes, in contrast to digital clocks which show the time numerically.
El documento es una lista de 34 alimentos y bebidas en inglés con sus fechas y autora correspondientes. La lista incluye frutas, verduras, granos, lácteos, carnes y otros artículos de cocina y alimentación como agua, aceite, arroz y azúcar.
There are several modes of transportation discussed in the document, including various types of land transport like buses, trains, the London Underground, bicycles, and taxis. Public transportation in Britain incorporates buses, trains, the Tube, taxis, and bicycles. An Oyster card provides discounted fares, and a railcard offers £5 off for those aged 16-25.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
ESL EFL RESOURCES GAMES QUIZ TIME COMPARATIVES AND SUPERLATIVESFlavia Leite
This is an ESL GAME designed to practise comparatives and superlatives. In fact, it is a quiz which contains a lot of questions related to GENERAL CULTURE, SCIENCE; GEOGRAPHY; HISTORY, etc. You can use it to play with your whole class. Yo can divide your class in two teams and play this wonderfull and engaging game! :-)
This document provides an introduction to "The Organic Business Guide" which aims to help develop sustainable organic value chains with smallholder farmers. It outlines the guide's purpose and intended users. The guide covers topics such as organic and Fair Trade standards, developing organic value chains and businesses, certification systems, marketing, and the roles of various actors in supporting organic businesses. Case studies and tools are provided in the annexes. The overall goal is to equip entrepreneurs and facilitators with knowledge for setting up commercially successful organic businesses that create benefits for smallholder farmers.
This document provides guidelines for the production, processing, labelling and marketing of organically produced foods. It was developed by the Codex Alimentarius Commission to facilitate international trade in organic foods and prevent misleading claims by harmonizing requirements. The guidelines cover the concept of organic production, definitions, labelling rules, production and preparation standards, substances permitted in organic production, inspection and certification systems, and import requirements. The aim is to protect consumers from fraud and help producers by ensuring organic integrity throughout the supply chain.
ISO 22000 provides benefits to various stakeholders in the food industry. It establishes consensus agreements between suppliers, users, regulators and other groups to ensure food safety. ISO 22000 certification allows businesses to expand globally and provides consumers assurance regarding quality, safety and reliability. The standard also benefits governments by providing technical knowledge, a basis for legislation, and economic and social advantages like trade liberalization and food security. Overall, ISO 22000 helps minimize food safety hazards across the entire food supply chain.
The document discusses the legislative study on organic agriculture and the law by the Food and Agriculture Organization of the United Nations (FAO). It seeks to identify and explain different legal issues related to organic production through a comparative analysis of international public and private legal sources. The study also provides recommendations for countries to consider in designing national organic agriculture legislation. It is intended to help unravel complex technical issues in drafting such legislation and refine preliminary findings based on reader comments.
This document discusses India's perspective on the Agreement on Technical Barriers to Trade (TBT Agreement). It provides an overview of the objectives of the WTO, the main technical barriers addressed in WTO agreements, and the key provisions and requirements of the TBT Agreement regarding standards, technical regulations, and conformity assessment procedures. It also discusses India's role as an enquiry point, examining TBT notifications to ensure measures are not overly trade restrictive.
This document discusses standards and technical measures under the WTO Agreement on Technical Barriers to Trade (TBT Agreement) from India's perspective. It outlines the objectives of the WTO to ensure free, transparent, and predictable international trade. The TBT Agreement aims to harmonize standards and regulations to avoid unnecessary obstacles to trade while allowing countries to implement measures for legitimate public policy objectives. As a WTO member, India must notify other countries of any proposed technical regulations or conformity assessment procedures and consider comments from trading partners. The Bureau of Indian Standards represents India in international standard-setting and serves as the TBT enquiry point.
This document provides a 3-part summary of a food safety certification scheme document:
1) The document outlines the requirements for a food safety certification scheme that certifies food safety systems in compliance with ISO 22000 and technical specifications for different food sectors.
2) The certification scheme is intended to harmonize certification requirements and methods to ensure trustworthy and comparable food safety certificates across the food supply chain.
3) The scheme consists of four parts that outline requirements for organizations seeking certification, certification bodies, accreditation bodies, and a Board of Stakeholders that governs the scheme.
The document provides an overview of the food processing industry in India. It discusses the structural analysis and classification of the industry. It also outlines the reforms undertaken, including liberalization policies, fiscal incentives and financial reforms. Key initiatives under the 10th and 11th Five Year Plans are summarized, focusing on infrastructure development, quality assurance standards, and human resource development. The impacts of union budgets on various food processing sub-industries are also highlighted.
How To Export Fruitjuice To The European Unionbusinessworks
The Export Helpdesk provides all the information needed about EU import requirements for exporting fruit juice to Europe. Fruit juice must meet health and safety standards, including limits on contaminants and pesticide residues. Labels must provide product information like ingredients and net quantity in the local language. The Export Helpdesk details all regulatory standards and certification needed to export fruit juice to the European Union.
Imagine a world where farms bear no crops, forests have no trees, and nature exists without plants. Not only would our world look incredibly different, but humanity would probably cease to exist altogether. Plants provide 98 percent of the air we
breathe and 80 percent of the food we eat. That’s how much our lives depend on plants, yet we often overlook how vital they are. Our global plant resources are under threat from pests. Once plant pests
are established in an area, it becomes nearly impossible and extremely costly to eradicate them. This sets back global efforts to achieve the United
Nations’ Sustainable Development Goals by curtailing our ability to provide
food security for all, protect our environment and biodiversity for future generations, and ensure that crops and plant products are traded safely to help boost economic growth.
The International Plant Protection Convention Secretariat and the Department for Environment, Food and Rural Affairs of the United Kingdom of Great Britain and Northern Ireland partnered to gather the world’s best plant-health experts and advocates. The first and largest International Plant Health Conference was held in London on 21–23 September 2022 and aimed
to address new and emerging plant-health challenges resulting from climate change, increased international trade, rapid loss of biodiversity, and new pest pathways such as e-commerce. Together we explored more efficient policies,
advanced scientific solutions, and structures and mechanisms at the national, regional and global levels. Much work remains to protect our plants. We call on governments, legislators, policymakers and donors to invest in research, outreach and building the
capacity of national plant protection organizations, and to strengthen pest monitoring and early-warning systems. We need all industry sectors and government partners to join forces and adhere to international plant-health standards to mutually protect our plants, food supplies, and economies. We need the public to be cautious when taking plants and plant products when travelling, as these could carry plant pests. Likewise, we should be aware, when buying plants and plant products online, that they should come with phytosanitary certificates that attest freedom from pests and that they meet phytosanitary import requirements.
This document summarizes various regulatory aspects of the fruits and vegetable industry in India at the state, national, and international levels. It outlines the objectives of food legislation to protect public health and consumers. Key acts discussed include the Prevention of Food Adulteration Act 1954, Fruit Products Order 1955, Standards of Weights and Measures Act 1976, and various international standards set by organizations like Codex Alimentarius, ISO, and WTO. Labor laws and other relevant acts are also briefly mentioned.
There are several fair trade certifications that have emerged in response to different needs and realities. The main ones discussed are Fairtrade, the World Fair Trade Organization label, the Small Producers Symbol, Ecocert Fair Trade, Fair for Life, and FairWild. Each certification aims to guarantee fair prices and trade practices for disadvantaged producers through monitoring and standards that address issues like working conditions, environmental sustainability, and community development.
This document provides a Hazard Analysis and Critical Control Point (HACCP) plan for the production of apple jam. It begins with an introduction to jam and HACCP principles. A flow diagram of the apple jam production process is presented. Potential hazards at each step are identified, such as microbial contamination or chemical residues. Critical control points are established where limits can be set and monitored to prevent hazards, such as maintaining time/temperature standards during boiling. Record keeping, validation, and staff training procedures are discussed to ensure proper implementation and maintenance of the HACCP plan. The document aims to apply HACCP principles to identify, control, and document food safety hazards for the production of a shelf-stable apple jam product.
The document provides an overview of the OECD-FAO Agricultural Outlook 2015-2024 report. It discusses the collaborative effort between the OECD and FAO to project agricultural commodity markets over the next decade. The baseline projections are based on specific assumptions about macroeconomic conditions, policies, weather, productivity, and markets. Commodity projections are examined by country experts to develop the outlook.
Paul Clayton - Traceability Impacts on Future Meat Trade OpportunitiesJohn Blue
Traceability Impacts on Future Trade Opportunities - Paul Clayton, Senior Vice President of Export Services, U.S. Meat Export Federation, from the 2012 Annual Conference of the National Institute for Animal Agriculture, March 26 - 29, Denver, CO, USA.
More presentations at: http://www.trufflemedia.com/agmedia/conference/2012-decreasing-resources-increasing-regulation-advance-animal-agriculture
Safe feed and food starts with secure risk management. For this, GMP+ International offers knowledge and information through the Feed Support Products (FSP). The Feed Support Products are intended to support all (future) GMP+ certified companies when setting up their company-specific HACCP system
This document provides background on the concepts of Good Agricultural Practices (GAP). It discusses how GAP evolved from agricultural research and extension guidelines aimed at increasing productivity and farmer income. More recently, GAP has taken on increased importance due to demands from food markets for assurances around food safety, environmental, and social standards. The document outlines the history of GAP framework development at the UN Food and Agriculture Organization (FAO), including defining common GAP principles, guidance from a Committee on Agriculture, and an expert consultation that defined a GAP concept for FAO focusing on developing country contexts.
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FAO - agribusiness handbook: fruit & vegetable
1. agribusiness
handbook
Please address comments and enquiries to:
Investment Centre Division
Food and Agriculture Organization of the United Nations (FAO)
E-mail:TCI-Eastagri@fao.org
FruitandVegetableProcessingAgribusinessHandbook
Fruit and
Vegetable
Processing
4. TABLE OF CONTENTS
ACRONYMS AND DEFINITIONS 5
INTRODUCTION 9
1. MARKETTRENDS 11
1.1 Market trends in developed countries 11
1.2 Opportunities to export 11
1.3 Market trends in emerging markets 12
1.4 Opportunities for import substitution 12
2. CHALLENGES FORTHE EARLYTRANSITION COUNTRIES (ETCs)
ANDTHE WESTERN BALKAN COUNTRIES (WBCs) 13
2.1 Increasing raw material supply 13
2.2 Modernizing agroprocessing industries 14
3. CIGAR BOX AND RISK ANALYSIS 17
3.1 Sales price 17
3.2 Variable costs 18
3.3 Fixed costs 18
3.4 Volume produced and sold 19
4. KEY INFORMATION ON SELECTED PRODUCTS 21
4.1 Tomato paste 21
4.2 Ketchup 25
4.3 Fruit juice concentrates and purées 29
4.4 Juices, nectars, and drinks 36
4.5 Preserves, jams, syrups and compotes 41
4.6 Canned vegetables 45
4.7 Frozen fruits and vegetables 49
5. BACKGROUND INFORMATION ON PRODUCTION
AND PROCESSING STEPS 57
5.1 Different types of fruits and vegetables 57
5.2 Ripeness or harvest readiness 57
5.3 Post-harvest actions 58
5.4 Preserving food 58
ANNEX 63
5.
6. 5
ACRONYMS AND DEFINITIONS
Abbreviation Meaning Comments
AJC Apple Juice Concentrate HS-Code 2009.70.0020
BRC British Retail Consortium In 1998, the BRC – responding to industry needs –
introduced BRC Food Technical Standards to evaluate
the manufacturers of retailers’ own brand food
products (see www.brc.org.uk).
Bx or Brix Breaking Index The breaking index reflects the percentage of soluble
solids in a solution (e.g. the percentage of sugar in
tomato juice). Brix is measured with a refractometer.
CA/ULO Controlled Atmosphere
Ultra Low Oxygen
After the harvest, many vegetables and fruits
are preserved for long periods under ‘Controlled
Atmosphere’ (CA) or ‘Ultra Low Oxygen’ (ULO)
conditions. This enables the products to be supplied
throughout the year whilst the quality is maintained.
Through CA/ULO application, the physiological
processes in the stored product are retarded/inhibited,
which extends the shelf life. The required preserving
conditions are realized by creating an atmosphere
with an increased CO2
(carbon dioxide), a reduced
O2
(oxygen) concentration and a product focused
temperature/humidity. By storing fruits and vegetables
within this atmosphere, the ripening process can be
controlled (see www.besseling-group.com/caulo.htm).
CB Cigar Box The Cigar Box is a spreadsheet-based cost-and-price
calculation system with different modules.
CIP Cleaning In Place CIP is a processing technology used to clean parts
of a factory without the need to dismantle it. This
technique is used commonly in the food processing
industry.
ETCs Early Transition countries In early 2004, the EBRD launched a new initiative
to increase its activities in the eight Early Transition
countries (ETCs). These are the poorest EBRD
countries of operations: Armenia, Azerbaijan,
Georgia, Kyrgyz Republic, Republic of Moldova,
Mongolia, Tajikistan and Uzbekistan.
EurepGAP Eurep Good Agricultural
Practices
EurepGAP is a private sector body that sets voluntary
standards for the certification of agricultural products
around the globe (see www.eurepgap.org).
EXW, f.o.b., DAF,
C&F, DDU, DDP
Incoterms (i.e. standard
trade definitions)
See http://www.iccwbo.org/incoterms/id3040/index.html
7. 6
Abbreviation Meaning Comments
FC Fixed Cost Fixed costs are costs that are not influenced by the
quantity produced.
FTE Full Time Equivalent Two people working 50% of the time correspond to 1
FTE.
GOST Gosudarstvennyy standard GOST standards were originally developed by the
government of the former Soviet Union and were
later on adopted by the CIS. This creates confusion
among users who often refer to GOST standards as
the national standards of the Russian Federation.
This, however, is a common misconception because
GOST standards are the official standards of the
Euro-Asian Council for Standardization, Metrology
and Certification, which is a regional standards
organization headquartered in Minsk.
HACCPS Hazard Analysis Critical
Control Point System
HACCPS is a systematic preventive approach to food
safety and pharmaceutical safety that addresses
physical, chemical, and biological hazards as a
means of prevention, as opposed to finished product
inspection. HACCPS is used in the food industry to
identify potential food safety hazards, so that key
actions – known as Critical Control Points (CCPs)
– can be taken to reduce or eliminate risks. The
system is used at all stages of food production and
preparation processes, including packaging and
distribution.
Hot fill Hot fill is a food industry term used when containers are
filled at high process temperature to ensure continued
sterility of the container and product during and after
the filling process (see: http://www.barry-wehmiller-
company.com/content/menus/bwb/Glossary.aspx).
HS Harmonized (Commodity
Description and Coding)
System
The Harmonized Commodity Description and
Coding System (HS) of tariff nomenclature is an
internationally standardized system of names and
numbers for classifying traded products developed
and maintained by the World Customs Organization
(WCO) (see: http://www.vassl.com/data/01-24.txt).
IQF Individually Quick Frozen Through this process, fruits, berries, or pieces of
vegetables are transported over a belt at minus
50–60 °C. Within minutes, the temperature inside the
product drops to minus 20 °C.
ISO 22000 ISO 22000 is an ISO standard dealing with food
safety. It integrates ISO 9001 and HACCPS.
8. 7
Abbreviation Meaning Comments
ISO 9001 ISO 9000 is a family of standards for quality
management systems. ISO 9000 is maintained by the
International Organization for Standardization and is
administered by accreditation and certification bodies.
NTU Nephelometric Turbidity
Unit
NTU is a unit of measuring transparency in apple
juice.
P Price
Private label Private label products (or services) are typically those
manufactured or provided by one company for offer
under another company’s brand. Alternatively, it can
refer to a contractual agreement to pack a customer’s
product its store or chain brand name.
Q Quantity The term “volume” also refers to the quantity of
product.
RM Raw Material RM is an abbreviation used in the Cigar Box.
SIG SIG is the brand name of the aseptic carton sold for
CombiBloc (juice) packing machines.
SKU Shelf Keeping Unit or
Stock Keeping Unit
SKUs refer to all articles sold, e.g. peach jam in 200 ml and
500 ml containers are two different SKUs, although the
jam is identical.
TAM/BAS Turn Around Management/
Business Advisory
Services
TAM/BAS are technical assistance programmes
offered by the EBRD to support small and medium
private enterprises in its region of operation (see www.
ebrd.com/apply/tambas/index.html).
Tetrapak Tetrapak is the brand name of the aseptic carton sold
for Tetra/Alfalaval (juice) packing machines.
VAT Value Added Tax
VC Variable Cost Variable costs are costs that depend on the volume
produced.
WBC Western Balkan countries
WUA Water User Association A WUA is a group of farmers in a specific water
catchment or irrigation area who jointly manage the
water system.
9.
10. 9
INTRODUCTION
This handbook is about fruit and vegetables processing. It is written for
bankers who, on a field visit to a Western Balkan country (WBC) or an Early
Transition country (ETC), want to get a basic understanding of the issues at
hand in the fruit and vegetables sector. It explores where (hidden) risks are
and what needs to be investigated.
This volume starts with a description of trends in consumption patterns in the
developed world, as well as market trends in the WBCs and the ETCs. These
trends can be opportunities for producers in the regions but can also pose
serious challenges that add to existing constraints. Seen from the perspective
of an entrepreneur, there are many opportunities to improve existing
businesses. However, only a holistic approach can lead to success. The entire
chain must be tackled – from farming, raw material collection and intermediate
storage, to primary and secondary processing, distribution, marketing and
sales. Management information systems must be introduced to enable daily
operational monitoring and ensure traceability. And, last but not least, owners,
managers and factory workers need to be trained, coached and motivated to
implement new production systems. These changes do not come overnight
and cannot usually be paid from the cash flows of existing companies. New
types of investments and partnerships are needed, which makes the role of
the EBRD – and programmes such as TAM/BAS – so important.
This handbook provides factual information about the fruit and vegetable
processing sector and introduces a tool called the Cigar Box, which allows
for quick and concise analysis of the viability of existing and new ventures in
agroprocessing.
11.
12. 11
1. MARKET TRENDS
1.1 Market trends in developed countries
Five clear trends can be discerned:
Convenience. Households become smaller and women are more integrated
in the production process. This calls for foodstuff which is washed, sliced, pre-
cooked and in small portions. i.e. ready-to-prepare or ready-to-eat.
Eco-awareness. More and more, consumers want organic, pesticide free, or
ecologically responsible products. Some of them are wary of “fruit miles” and
ask themselves if year-round availability of strawberries is really a must for a
person’s happiness.
Certification. Large food chains dominate the food retail sector. They require
standardization and safeguards against food safety risks. Through certification
processes, supermarkets select suppliers. The most common certification
systems are BRC, EurepGAP, HACCPS, ISO 9001, and ISO 22000.
Private labels. Consumers in the West start to believe that all products come
from the same factory and are of good quality, regardless of the brand name.
People are no longer willing to pay 30% more for an A-Brand. Supermarket
chains use this opportunity to use their own name as a brand for middle
market segments.
Late payment. Even before the credit crisis, supermarkets exerted their
bargaining power by paying late. Payment after 120 days or even 180 days
is common.
1.2 Opportunities to export
The need for supermarkets to keep their shelves filled with homogeneous
products the whole year round leads to worldwide sourcing of foodstuff. This
trend opens up production possibilities for everybody. However, if exporting
fresh watermelons from Tajikistan into the European Union (EU) is relatively
straightforward, selling three types of melon, sliced and packed in trays of 350
g and sent to Tesco within 24 hours can be a challenge for the ETC or the
WBC producers.
Challenges. This illustrates the challenges faced by agribusiness exporters in
emerging markets. They have to keep up with quality standards, supermarket
delivery schedules (especially for fresh food products), and aircraft logistics
13. 12
and then wait 180 days for their money. The most successful producers ought
to be certified, with solid working capital, sophisticated processing technology,
good logistics and trained labour.
There is a small but growing market for organic products. Consumer prices
of organic products are typically 20–25% higher than conventional products.
Because of the high costs of inspection, certification and labelling, only 50%
of the higher price is paid to producers. It takes three years before agricultural
land and orchards can be declared ”fit for organic”. During this transition
period, products are sold as conventional, non-organic products.
1.3 Market trends in emerging markets
Two clear trends can be discerned:
Quality consciousness. Households are fed up with bad looking, foul
smelling, poorly packaged and tasteless food products. The import of food
products from developed countries has set an irreversible trend. Because
more households have better incomes, they are willing (and able) to pay more
for better quality.
Brand awareness. Households have become used to advertisements from
the world’s global food players. A strong brand is believed to reduce the risk
of poor quality. Especially among youngsters, a fresh looking, modern brand
encourages buyers to identify themselves with progress, giving a feeling of
living in an advanced society and being part of a modern world.
1.4 Opportunities for import substitution
Local processors can copy imported foodstuff. Unfortunately, for the regional
businessman, this requires more than just new equipment. Food technology
is needed to bring quality up to the desired level. Food marketing is needed
to develop brands that are able to convince young consumers. The most
successful producers are those that invest in teams of good specialists inspired
by what their western competitors are doing in terms of both production and
marketing.
14. 13
2. CHALLENGES FOR THE EARLY TRANSITION COUNTRIES
(ETCs) AND THE WESTERN BALKAN COUNTRIES (WBCs)
2.1 Increasing raw material supply
The scarcity of raw materials is the single largest problem for most
agroprocessing companies throughout the regions. Five problems are
common and must be overcome in as short a period as possible:
Irrigation.Waterisnolongerfree– exceptinUzbekistan –but isstilllargely wasted
due to improper irrigation systems. Water UserAssociations (WUAs) are set up
in countries like Armenia and in the south of Kyrgyzstan. These organizations
serve to collect water fees from farmers to pay for the maintenance and
operations of pump houses and canals and to equally distribute water to the
fields. Many WUAs do not function because of farmers’ mistrust and, as a
result, pumps are not maintained, electricity bills are not paid and water arrives
late, or not at all. Yields are low and there is even less preparedness to pay
in the next season. It is crucial to break this vicious circle. Another problem is
the reduction of water wastage. Drip irrigation is a good alternative and it has
been calculated that investment in field pipes has a payback period of less
than two years. Without solving the water problem, agriculture in the regions
will have difficulty to prosper.
Land fragmentation. After the collapse of the Soviet Union, many
kolkhozes and sovkhozes were divided among workers. Most farmers
own 0.3–0.8 ha of irrigated land, which is too small for mechanized
agriculture. Where state cadastres are not fully operational, land reform
cannot take place.
Collection/cold storage. Most small farmers drive 100 km to the nearest
market with a car packed with onions or watermelons. Traders, who normally
buy raw material, cold store it and resell it to exporters, local markets or
processors at a later time for a higher price, are virtually absent. The first CA/
ULO storage cell in Central Asia was built in Margilan, Uzbekistan, as recently
as 2007.
Farmer mentality. To be a farmer means to be an entrepreneur. When former
kolkhoze/sovkhoze workers took possession of the land in the early 1990s,
they were not used to being farmers in the business sense of the word, that
is, able to take calculated risks. They were farm workers who usually lacked
initiative and were used to following instructions. Eighteen years later, not
much has changed in the mentality of the majority of farmers. The brightest
15. 14
ones have left for greener pastures: from Central Asia and the Caucasus to the
Russian Federation; from Eastern Europe to Germany, the United Kingdom
and southern Europe. In addition, many donors have been giving free inputs
and this has gradually being perceived as “normal”.
2.2 Modernizing agroprocessing industries
Equipment. The low output of factories is not due to lack of capacity or
outdated equipment. During the Soviet period, colossal factories were built
because steel and concrete were cheap. Despite their modest appearance,
most of these factories still operate and it is a fallacy that better quality can
only be achieved by first replacing all equipment. Stainless steel pipes and
vessel forms are essential components of any fruit and vegetable (and dairy)
factory, with stainless steel lasting almost forever. Boilers and autoclaves may
be energy inefficient, but they still function. An advantage of most factories is
that they are multipurpose. With the installed equipment, they can produce
preserves, jams, syrups and juices. Many factories also have an (inefficient)
evaporator so they can make paste, purée and concentrates.
Energy efficiency. Energy efficiency helps to reduce the cost of processing and
must be pursued. However, it is not the most important problem to be addressed.
The most common problems are:
CIP. CIP – cleaning in place – is rarely applied, and hygiene levels are low.
CIP is a system which uses return pipes to continually circulate hot water
mixed with caustic soda, keeping the pipes and barrels properly cleaned.
Outdated technology. A technologist can be compared with a cook who
determines the recipe and the cooking methods. Technologists perform
quality control and new product development in the laboratory and supervise
processing in the factory. During Soviet days, all recipes and processes were
standardized by GOST. For the authors of GOST, food safety was of prime
concern because it protected working class comrades against illness. As a
result, pasteurization was severely exaggerated, leading to colour and taste
losses and to unnecessary steam consumption. This practice is extremely
difficult to change, but must be tackled if quality is to be improved.
Packaging material. Packaging material is important for consumer markets.
Soviet style glass jars (“steklo banka”) are still widely used for preserves.
Modern looking jars with twist-off lids can be imported but the quality of the jar
and the cap fluctuates. Aseptic packing material for juices (Tetrapak, SIG) and
concentrates (aseptic plastic bags) must invariably be imported.
16. 15
Operational monitoring. Operational monitoring is absent, despite the many
registers (“kniga”) which are kept by production staff and bookkeepers. As a
result, production problems and losses are not systematically recorded and
corrected. Improvement cycles such as ”learning by doing” or “learning from
mistakes” are not taking place and management is not improving.
Cash mentality. Most owners run their factories only if they have an order
with secure payment, preferably an advance payment. Only then will they buy
raw material, recruit staff and start processing. This makes it difficult to follow
any market strategy with a customized product portfolio or to build a strong
brand name.
Small production batches. To get orders from the Russian Federation,
Kazakhstan and Europe, significant volumes must be offered. In many cases,
one single manufacturer does not have the working capital to produce large
quantities and sourcing from different producers is difficult because the finished
products are not uniform (despite GOST). A Swiss initiative in Kyrgyzstan has
resulted in the establishment of a producers’ association that sells under the
common brand name “Vkus Solntsa” (Taste of the Sun).
17.
18. 17
3. CIGAR BOX AND RISK ANALYSIS
The Cigar Box is a simple Excel tool allowing quick yet concise calculations of
the profitability of a single SKU or of an entire product portfolio that a factory
wants to produce. The Cigar Box uses four variables: sales price, variable
cost, fixed cost and volume. In every risk analysis, a thorough understanding
of these critical parameters is indispensable, along with industry benchmarks
adapted to the levels of processing technology dominant in the regions
(artisan, semi-industrial, industrial).
The Cigar Box calculates three risk parameters: (1) gross margin as a
percentage of sales; (2) break-even volume of sales and, derived from that,
(3) break-even volume of raw material needed.
■ Gross margin. The gross margin must generally be over 30%. This is needed as
a buffer against price fluctuations of either raw materials or finished goods.
Gross margin % Level Comment
<15% Very risky Only acceptable if production process parameters and all prices
are fully under control.
15–25% Risky Only acceptable if production and price fluctuations are within a
5–10% range.
25–35% Normal
35–45% Robust
>45% Very robust
■ Break-even sales volume. The break-even sales volume is the minimum
volume of sales that the entrepreneur must guarantee with sales contracts.
■ Break-even raw material volume. The derived break-even raw material
volume is the minimum availability of raw material that the entrepreneur
needs to ensure from spot markets or through contract farming.
The Cigar Box tool has been employed by many companies and here is a
summary of lessons learned.
3.1 Sales price
The EXW price is the sales price, net of VAT, transport and sales commissions.
Most export deals are invoiced DAF, C&F or DDU, suggesting that the seller
is paying the cost of delivery. In reality, the underlying agreement is a f.o.b. or
even EXW price, meaning that the buyer must pay for the transport cost. The
price difference is often paid in cash or to an offshore account.
19. 18
Lesson 1: Always check the underlying sales agreements and check how
differences in sales terms are being paid.
3.2 Variable costs
Variable costs (VC) fluctuate with the volume produced. The Cigar Box
distinguishes three variable costs: VC1 = cost of raw material and ingredients;
VC2 = cost of processing raw materials into a saleable product; and VC3 =
cost of packaging. The percentages of VC1, VC2 and VC3 in the total cost
price of the product are useful benchmarks of efficiency.
VC1 depends on the seasonal price of the principal raw material, the grade
used and the processing ratio.
Lesson 2: Because raw material prices typically fluctuate heavily during
the season and between years, careful procurement planning is
essential.
Lesson 3: Fruit buyers must take the Processing Ratio (PR) into
consideration when making a procurement offer and adjust
prices to it.
VC2 includes the cost of steam, water, electricity and variable labour,
traditionally all very cheap. The recent increases in energy prices triggered
a change in behaviour: the insulation of autoclaves and the recycling of
hot water. Companies with efficient energy saving operations will be more
competitive.
Lesson 4: Changing processing behaviour requires training and demonstration,
plus steady follow-up and prompting. Only this will lead to real
changes in behaviour and savings.
VC3 is the cost of primary (jar, cap and label) and secondary (carton box,
shrink wrap) packing materials.
3.3 Fixed costs
Fixed costs (FC) are not influenced by the volume produced. The Cigar Box
distinguishes three fixed costs: FC1 = depreciation; FC2 = cost of financing;
and FC3 = all other overheads, including salaries for staff not included in VC2.
Lesson 5: FC1 and FC3 are systematically underestimated and must be
adjusted to include future investments and a realistic salary for
management.
20. 19
3.4 Volume produced and sold
It is generally felt that sales volume is the most difficult parameter to predict
during any due diligence or fact-finding mission. The main reason for this is
the difficulty in predicting the volume of raw material that will be processed.
This difficulty exists because of poor raw material procurement, lack of (timely)
working capital, poor harvests due to insufficient water, inputs, tractors, farm
management, etc.
Lesson 6: It is more difficult to produce large volumes than to sell them.
Several processing companies try to overcome the raw material uncertainty
with contract farming on open land or in greenhouses. However, this seldom
works well because contracts are typically not honoured and difficult to enforce
legally. Price is the stumbling block. After a big harvest, the price drops and
processors tend to buy cheaper elsewhere. When the harvest is tight, farmers
try to opt out and sell at a higher price elsewhere. A good contract offers
a fixed floor price against which farmers must sell the volume required to
pay back advance payments received. A variable market price is agreed for
additional volumes if partners so wish.
Lesson 7: The importance of professional contract farming cannot be
overestimated.
21.
22. 21
4. KEY INFORMATION ON SELECTED PRODUCTS
Evaluating opportunities in fruit and vegetable processing requires specific
knowledge of many different products. It is not uncommon for a fruit and
vegetable processing company to process 40 different types of fruits,
vegetables, berries and herbs into 100–200 different SKUs. Nevertheless, it is
possible to summarize key issues by describing seven product categories: (1)
tomato paste; (2) ketchup; (3) fruit juice concentrates and purées; (4) juices,
nectars and drinks; (5) preserves, jams, syrups and compotes; (6) canned
vegetables; and (7) frozen fruit and vegetables.
4.1 Tomato paste
Product. Tomato paste is a thick paste made from ripened tomatoes with skin
and seeds removed. Depending on its manufacturing conditions, it can be used to
make either ketchup or reconstituted tomato juice. Tomato paste is concentrated
tomato purée. Purée has a Brix of 15–20 and paste has a Brix of 25–36.
Raw material. The preferred raw material is processing tomato of 5–6.5 Brix,
but consumption tomato of 4–5 Brix is more often used.
Yield benchmarks. The actual yield (on partially irrigated, poorly managed open
land) is 15–25 tons/ha. The potential yield (on irrigated open land) is 60–120 tons/
ha. Greenhouse yield (year-round and with good management) is 300–600 tons/ha.
Processing ratio. Five to 7 kg of tomatoes are needed for 1 kg of paste. The
higher the sugar content (measured in Brix) of the raw tomato, the better/
lower the processing ratio.
Production process. After reception in 10–50 ton bunkers filled with water,
the tomatoes are crushed by a pulper. The pulp is then pumped through a heat
exchanger at a temperature of 95 °C to destroy the pectinase released during
pulping (this is known as “hot break”). The pulp is sieved to remove seeds
and skin, which constitute 3–4% of the weight. Next, water is evaporated
from the pulp by adding steam. One kg of steam removes 1 kg of water. This
is called the “effect”. To double or triple steam use efficiency, two or three
effect evaporators are in use and the steam is recycled two or three times. To
maintain quality, the temperature in the evaporator must be as low as possible;
therefore, a vacuum is created above the pulp so that water will boil at 70 oC.
Once the paste has the required concentration, measured in Brix, it leaves the
evaporator to be pasteurized and packaged.
23. 22
Flow diagram 1 –Tomato paste, with jar filling and aseptic drum filling
Packaging. Industrial paste (to be repacked or reused later) is packed in
aseptic bags of 25–250 litres and kept in steel or plastic drums. Consumer
paste is either filled in tins of 30–900 g or in glass jars of 200–3,000 ml.
Quality description. The paste must be bright red and have the right
24. 23
consistency: solid, not liquid. It must have a true tomato aroma and be free
from off-tastes or smells.
Quality problems.
■ If the tomato paste is too dark, it indicates that it has been overcooked.
■ If it is too liquid, the temperature of the hot break is too low.
■ A yoghurt taste indicates the presence of lactic acid bacteria, which results
from the raw tomato standing for too long before being processed.
All these problems can be overcome with proper technology.
Market issues. The containers require proper labelling with a list of ingredients
and net content, as well as the whereabouts of the manufacturer.
Cigar Box benchmarks (for tomato paste, aseptic bags of 220 kg in steel
drums).
■ Price range: USD 500–1,000 C&F Rotterdam.
■ Variable costs: VC = USD 500 (85% of TC); VC1 = 68%; VC2 = 12%; VC3
= 20%.
■ Fixed cost: FC = USD 300,000; FC1 = 48%; FC2 = 29%; FC3 = 23%.
■ Break-even: Minimum sales = 2,400 tons; minimum quantity of raw material
= 16,000 tons.
■ Profitability: Tomato paste is a commodity type product with high volume
and low to moderate profitability level for the processor. Capacity utilization
must be over 70%. Profitability (2007) for 21,600 tons of tomato into 3,600
tons of 25 Brix paste = 5–9%.
■ Sensitivity: Gross margin = 13%. Very risky: because the processing ratio
is high, the price of the raw tomato is crucial. In the Cigar Box example
below, a 12% increase in the price of raw tomato will reduce the profit to
zero. Hence, it is important to have a stable and cheap source of tomatoes
in the neighbourhood of the factory.
25. 24
Table 1: Investment benchmarks derived from the Cigar Box for tomato
paste production (25 Brix, in aseptic bags of 220 kg in steel drums)
CIGAR BOX – Tomato paste
USD /ton USD /year
Price (c&f) 700 Total revenue 2,265,943
Transport. sales commission 71 Total cost 2,115,272
Import duties – Profit before tax 150,671
Price (exw) 629 Profit % 7%
Price (rm. delivered factory) 57 Asset value 1,800,000
Processing ratio 6.0 Depreciation % 8.0%
Raw material cost 343 68% FC1 144,000 48%
Other ingredients – 0%
VC1 343 68% Debt (40% of asset value) 720,000
Interest rate 12%
Production cost per hour (steam.
electricity)
124 FC2 86,400 29%
Production volume per hour (ton/hour) 2
VC2 62 12% Number of fte employed 15
Salaries permanent staff incl. Social
taxes
50,000 17%
Other overhead. repairs. maintenance 20,000 7%
Cost of packing (aseptic bag. drum) 21.80 FC3 70,000 23%
Number of drums per ton 4.50
VC3 99 20% FC 300,400 100%
FC % attributed to product 100.0%
VC 504 100% FC (attributed to product) 300,400
Gross margin 125 Break even volume 2,397
Gross margin % 20% Volume sold q (ton) 3,600
Raw material needed (ton) 21,600
FC / q 83 14%
Input capacity per hour in ton 12.0
TC / q 588 100% Working hours per day 22
Length of harvesting season in days 110
Profit / q 42 Max. Input capacity per year 29,040
Capacity utilization % 74.4%
Note: Cells in blue are assumptions, orange is a link to another sheet, cells in light blue
are calculations.
Main investment risks. The market for tomato paste is vast. When a standard
commodity can be produced, it can always be sold. The main risk is to secure
sufficient volumes of low-priced industrial tomatoes. If farmers prefer to grow
consumption tomatoes for which higher fresh market prices are paid, the
supply of sufficient raw material is always problematic.
Key players in the ETCs and the WBCs. See http://www.eastagri.org/
agribusinesses
26. 25
World market (2007): 2,500,000 tons of tomato paste (HS 200990)
Main exporting countries (tons) Main importing countries (tons)
China 841,000 Italy 210,000
Italy 657,000 Germany 182,000
Spain 241,000 Russian Federation 161,000
Portugal 177,000 United Kingdom 122,000
Uzbekistan 20,000 France 121,000
Armenia 4,800 Japan 117,000
Kazakhstan 14,000
Figure 1: Exports of tomato paste over time (tons)
Source: http://www.trademap.org/
4.2 Ketchup
Product. Tomato ketchup is a sauce made from tomatoes or residues from
the processing of tomatoes to which salt and spices are added as well as
one or more nutritive sweetening ingredients, vinegar or onion, garlic or other
vegetable flavouring ingredients.
Raw material. Tomato paste has a Brix of 28–36.
Processing ratio. 0.3–0.4 kg of tomato paste is needed for 1 kg of ketchup.
The higher the sugar content (measured in Brix) of the tomato paste, the
better/lower the processing ratio.
Production process. The product is made from concentrated tomato juice or
tomato paste, to which ingredients such as vinegar, salt and spices are added,
after which the product is boiled, fine sieved, placed in bottles and pasteurized
in an autoclave.
27. 26
Flow diagram 2 – Ketchup
Packaging. Ketchup for hotels and restaurants is packed in 3 – 10 litre tin
containers. Consumer ketchup is filled in plastic or glass bottles of 250 – 1,000 ml.
Quality description. Ketchup must be red. It must be liquid but not too fluid with
a good aroma of tomato and ingredients and be free from off-tastes or smells.
Quality problems. The main processing problem is related to the issue that
the product turns black at the contact zone with air due to the action of iron
on the tannins. This can be prevented by avoiding the use of iron equipment,
avoiding the crushing of tomato seeds and sealing the bottles in a vacuum.
28. 27
Marketing issues. Ketchup is a branded product and the recipe is the key
secret of the producer. The product knows strong international labels such as
Heinz and is heavily promoted via marketing efforts. Year-round availability on
the shelves is a must to achieve customer loyalty.
Cigar Box benchmarks (for tomato ketchup packed in 800 g plastic
bottles).
■ Variable costs: VC = USD 600 (78% of TC); VC1 = 50%; VC2 = 10%; VC3
= 40%.
■ Fixed cost: FC = USD 86,000; FC1 = 29%; FC2 = 14%; FC3 = 57%.
■ Break-even: Minimum sales volume = 220 tons; minimum raw material =
70 tons.
■ Profitability: Ketchup is a real value-added consumer item with high
profitability for the processor. Capacity utilization (year round production is
a must) must be over 50%. Profitability (2007) for 150 tons of paste into 500
tons of ketchup = 20–24%.
■ Sensitivity: Gross margin = 40%. Robust: no particular production issues;
marketing is more difficult than production. Cost and quality of packing
must be watched.
29. 28
Table 2:Investment benchmarks derived from the Cigar Box for tomato ketchup
(classic) (in 900 g plastic bottles, sold in carton boxes of 12 (10.8 kg))
CIGAR BOX – Tomato ketchup
USD /ton USD /year
Price (C&F) 1,220 Total revenue 493,083
VAT 20% 203 Total cost 383,862
Transport, sales commission 3% 31 Profit before tax 109,221
Price (EXW) 986 Profit % 22%
Price (RM, delivered factory) 700 Asset value 250,000
Processing ratio 0.30 Depreciation % 10.0%
Raw material cost 210 35% FC1 25,000 29%
Other ingredients 95 16%
VC1 305 51% Debt (40% of asset value) 100,000
Interest rate 12%
Production cost per hour 5.3 FC2 12,000 14%
Production volume per hour 0,093
VC2 57 10% Number of FTE employed 10
Salaries permanent staff incl, social taxes 35,000 41%
Other overhead, repairs, maintenance 14,000 16%
Cost of packing 2.52 FC3 49,000 57%
Number of packs per ton 93
VC3 233 39% FC 86,000 100%
FC % attributed to product 100.0%
VC 596 100% FC (attributed to product) 86,000
Gross margin 390 Break-even volume 220
Gross margin % 40% Volume sold q (in ton) 500
Raw material needed (in ton) 150
FC / q 172 22%
Output capacity per hour in ton 0.093
TC / q 768 100% Working hours per day 22
Length of production season in days 330
Profit / q 218 Max, output capacity per year 675
Capacity utilization % 74,1%
Note: Cells in blue are assumptions, orange is a link to another sheet, cells in light blue
are calculations.
Main investment risks. The challenge for tomato ketchup is year-round
tomato supply. Direct production from fresh tomatoes in season is cheaper,
but must be supplemented by more expensive indirect production from paste
out of season. The need for strong marketing is often neglected.
Key players in the regions. See: http://www.eastagri.org/agribusinesses/
World market (2007): 900,000 tons of ketchup
30. 29
Main exporting countries (tons) Main importing countries (tons)
United States 180,000 United Kingdom 116,000
Netherlands 130,000 France 105,000
Canada 71,000 Canada 98,000
Italy 61,000 United States 91,000
Spain 57,000 Germany 81,000
Germany 57,000 Russian Federation 25,000
Ukraine 15,000 Ukraine 15,000
Russian Federation 13,000
4.3 Fruit juice concentrates and purées
Product. Fruit juice is obtained by extracting cellular juice from a single fruit.
All seeds, stones, skin and intercellular walls are removed. A single strength
juice has the same sugar level as the original fruit. It has a short shelf life
and is packed aseptically or frozen. To reduce transport cost and increase
the shelve life with high Brix levels, the single strength juice is concentrated
by evaporation. This is done for all fruits and berries. The term “concentrate”
is used for fruits that give clear juices, without particles, e.g. apple juice
concentrate and cherry concentrate. Concentrates have a high Brix of 60–701.
The term “purée” is used for fruit types that produce cloudy juices, containing
fruit pulp, e.g. apricot purée and peach purée. When a single strength purée is
concentrated, the term ‘’double strength’’ or ‘’triple strength’’ is used.
Raw material. Concentrates and purées are made from leftover fruit or fruit
that cannot be sold on the fresh market due to damage. Fruit has natural
sugar levels, which differ between varieties, but which increase towards
maturity (see Section 6).
1 An exception is cloudy apple juice concentrate, which contains evenly-distributed small pulp
suspensions and has 45 Brix.
31. 30
Apricot (14–22 Brix);
Peach (9–18 Brix);
Cherry (17–22 Brix);
Apple (11–13 Brix),
Tomato 4–6 Brix).
The higher the Brix, the more valuable the fruit for the processor. The value of
apples is also influenced by its acidity. Chinese apple juice concentrate (AJC)
is cheap because of its low acidity (0.8–2%). For the European market, it must
be blended with more expensive AJC of high acidity (4–5%), e.g. from Poland.
Yield benchmarks
Fruit
Actual yield
(not/partially irrigated,
poor maintenance, low
tree density)
Medium yield
(irrigated, proper
maintenance, low tree
density
High yield
(irrigated, good
management, high tree
density)
1 Apple/pear 4–9 tons/ha 15–25 tons/ha 30–80 tons/ha
2 Apricot/peach 2–4 tons/ha 5–8 tons/ha 9–16 tons/ha
3 Cherry 3–8 tons/ha 10–15 tons/ha 20–30 tons/ha
Processing ratio. It depends on the desired concentration. The higher the
sugar content (measured in Brix) of the fruit, the better/lower the processing
ratio. For instance, 6–8 kg of apples of 12 Brix are needed for 1 kg of AJC of
70 Brix; 1.7 kg of apricot of 16 Brix are needed for 1 kg single strength purée
of 16 Brix.
Production process. Heavy pressing equipment is needed to juice an apple.
After pressing, the juice is evaporated in a vacuum up to a concentration of 70
Brix. To produce clear apple juice concentrate, two additional treatments have
to be performed on the cloudy product, namely treatment with enzymes and
filtration of the final product. Modern installations recover aromas that may be
returned back into the product.
32. 31
Flow diagram 3 – Fruit juice concentrates and purées
Packaging. Concentrates and purées are intermediate products for industrial
use and are thus packed in aseptic bags of 15–200 litres. Big containers are
also in use, carrying up to 1,000 litres.
Quality description. Clear apple juice concentrate must be clear golden
brown with no impurities (turbidity = <5 NTU) and with a standard Brix of
33. 32
around 70%. There are three acidity levels: low = 0.8–2%; medium = 2–4%;
high = 5–7%. Peach and apricot purée must have the original fruit colour and
original aroma with no deviations, no impurities, and the standard Brix, e.g.
double strength apricot purée has a Brix of 28.
Quality problems.
■ Poor filtration causes concentrates and purées to lack clarity (with an NTU
greater than 70).
■ A bad or yoghurty smell indicates the presence of lactic acid bacteria, which
is caused when the fruit is left standing for too long before being processed.
■ Too low concentrate causes concentrates and purées to be too liquid and
this leads to an inferior product.
■ Bad recovery of aroma leads to the product having an aroma that is too
weak.
■ The concentration or purée will have a too dark appearance if it is overheated
during evaporation and/or pasteurization.
■ Browning of the final product and unwanted change of taste is caused by
loss of sterility.
Marketing issues. Concentrates and purées are commodities. Prices are
usually quoted C&F Rotterdam. These commodities are traded by companies
specialized in on-time delivery to juice makers who in turn produce the final
juice for the consumer market. Being a commodity makes it possible to sell
under warrant. Processors can ship the goods to, for example, Rotterdam,
store them there and receive 50–80% of the value prior to concluding the final
sale.
Cigar Box benchmarks.
1. Apple juice concentrate in aseptic bags of 200 litres in steel drums.
■ Price range: USD 600–1,400 C&F Rotterdam.
■ Variable costs: VC = USD 610 (84% of TC); VC1 = 75%; VC2 = 10%; VC3
= 15%.
■ Fixed cost: FC = USD 440,000; FC1 = 31%; FC2 = 15%; FC3 = 54%.
■ Break-even: Minimum sales volume = 2,750 tons; minimum raw material =
22,000 tons.
■ Profitability: AJC gives low to moderate profitability to the processor.
Capacity utilization (seasonal) must be over 75%. Profitability (2007) for
30,000 tons of apples into 3,800 tons AJC = 5–9%.
■ Sensitivity: Gross margin = 21%. Risky: since the processing ratio is very
high, the price of apples is crucial. In the Cigar Box example below, a 12%
increase in the price of apples will reduce the profit to zero. Hence, the
34. 33
importance of irrigated, well maintained orchards in the neighbourhood of
the factory, preferably with medium/high acidity apple varieties.
Table 3: Investment benchmarks derived from the Cigar Box for apple
juice concentrate (70 Brix, in aseptic bags of 220 kg in steel drums)
CIGAR BOX – apple juice concentrate
USD /ton USD /year
Price (C&F) 1,200 Total revenue 2,933,600
Transport, sales commission 3% 236 Total cost 2,763,509
Import duties, 16% 192 Profit before tax 170,091
Price (EXW) 772 Profit % 6%
Price (RM, delivered factory) 45 Asset value 1,400,000
Processing ratio 8.00 Depreciation % 10.0%
Raw material cost 360 59% FC1 140,000 31%
Other ingredients 100 16%
VC1 460 75% Debt (40% of asset value) 560,000
Interest rate 12%
Production cost per hour (steam,
electricity)
145 FC2 67,200 15%
Production volume per hour (ton/
hour)
2.5
VC2 58 10% Number of FTE employed 50
Salaries permanent staff incl, social taxes 175,000 39%
Other overhead, repairs, maintenance 64,000 14%
Cost of packing (aseptic bag + drum) 20.2 FC3 239,000 54%
Number of packs per ton 4.5
VC3 92 15% FC 446,200 100%
FC % attributed to product 100.0%
VC 610 100% FC (attributed to product) 446,200
Gross margin 162 Break-even volume 2,751
Gross margin % 21% Volume sold q (in ton) 3,800
Raw material needed (ton) 30,400
FC / q 117 16%
Input capacity per hour in ton 20
TC / q 727 100% Working hours per day 22
Length of harvesting season in days 90
Profit / q 45 Max, input capacity per year 39,600
Capacity utilization % 76.8%
Note: Cells in blue are assumptions, orange is a link to another sheet, cells in light blue
are calculations.
Key players. China (low acidity apples), Poland (high acidity apples).
World market (2007): 1,447,000 tons of apple juice concentrate (HS 200979).
35. 34
Main exporting countries (tons) Main importing countries (tons)
China 670,000 United States 391,000
Poland 206,000 Germany 146,000
Austria 80,000 United Kingdom 110,000
Switzerland 70,000 Japan 107,000
Chile 60,000 Russian Federation 96,000
Argentina 60,000 Kazakhstan 7,000
Republic of Moldova 11,000
Uzbekistan 5,800
Georgia 2,300
2. Apricot purée (10 Brix, in 2-litre glass jars).
■ Price range: USD 600–900 C&F Rotterdam.
■ Variable costs: VC = USD 430 (84% of TC); VC1 = 52%; VC2 = 12%; VC3
= 36%.
■ Fixed cost: FC = USD 120,000 (50% attribution); FC1 = 42%; FC2 = 25%;
FC3 = 33%.
■ Break-even: Minimum sales volume = 1,000 tons; minimum raw material =
1,700 tons.
■ Profitability: Apricot purée gives moderate profitability to the processor.
Capacity utilisation (seasonal) must be over 75 %. Profitability (2007) for
2,900 tons of apricot into 1,700 tons of purée = 7–11%.
■ Sensitivity: Gross margin = 22%. Risky: in the Cigar Box example below, a
21% increase in the price of apricot from USD 130 to USD 159 per ton will
reduce the profit to zero.
36. 35
Table 4: Investment benchmarks derived from the Cigar Box for apricot
purée (20 Brix double strength, in glass jars of 2 litres)
CIGAR BOX – apricot purée
USD /ton USD /year
Price (C&F) 670 Total revenue 934,830
Transport, sales commission 3% 120 Total cost 848,715
Import duties, 0% 0 Profit before tax 86,115
Price (EXW) 550 Profit % 9%
Price (RM, delivered factory) 130 Asset value 1,250,000
Processing ratio 1.71 Depreciation % 8.0%
Raw material cost 222 52% FC1 100,000 42%
Other ingredients - 0%
VC1 222 52% Debt (40% of asset value) 500,000
Interest rate 12%
Production cost per hour (steam,
electricity)
155 FC2 60,000 25%
Production volume per hour 2.92
VC2 53 12% Number of FTE employed 15
Salaries permanent staff incl, social taxes 50,000 21%
Other overhead, repairs, maintenance 28,600 12%
Cost of packing (jar, cap) 0,31 FC3 78,600 33%
Number of jars per ton 500
VC3 154 36% FC 238,600 100%
FC % attributed to product 50.0%
VC 429 100% FC (attributed to product) 119,300
Gross margin 121 Break-even volume 987
Gross margin % 22% Volume sold q (ton) 1,700
Raw material needed (ton) 2,907
FC / q 70 14%
Input capacity per hour in ton 5,0
TC / q 499 100% Working hours per day 22
Length of harvesting season in days 35
Profit / q 51 Max, input capacity per year 3,850
Capacity utilization % 75.5%
Note: Cells in blue are assumptions, orange is a link to another sheet, cells in light blue
are calculations.
Main investment risks. The market for concentrates and purées is large.
When this standard commodity can be produced, it can always be sold. The
main risk is to secure sufficient volumes of low-priced fruit. Many orchards are
old and neglected and yields per ha are low. Improved orchard management
leads to a lower percentage of waste and lower volumes of industrial apples.
The dilemma for the processor is that investments in (new) orchards are only
affordable for fresh market apples, not for industrial fruit, which bring in much
lower prices.
37. 36
Key players in the regions. See: http://www.eastagri.org/agribusinesses/
World market (2007): 150,000 tons of apricot purée (HS 200850)
Main exporting countries (tons) Main importing countries (tons)
South Africa 25,000 France 48,000
Spain 24,000 Germany 38,000
Greece 24,000 Belgium 36,000
Netherlands 16,000 Netherlands 13,000
Morocco 14,000 Russian Federation 12,000
Uzbekistan 400
World market (2007): 139,000 tons of cherry concentrate (HS 208860)
Main exporting countries (tons) Main importing countries (tons)
Hungary 37,000 Germany 43,000
United States 14,000 Russian Federation 13,000
Germany 10,000 France 12,000
Serbia 7,000 Bulgaria 8,000
Poland 7,000 Japan 5,000
World market (2007): = 796,000 tons of peach purée (HS 208870)
Main exporting countries (tons) Main importing countries (tons)
Greece 297,000 United States 102,000
China 149,000 Germany 94,000
Spain 77,000 Mexico 61,000
South Africa 69,000 Japan 58,000
Chile 55,000 Thailand 38,000
Republic of Moldova 230 Russian Federation 35,000
4.4 Juices, nectars and drinks
Product. Juices and nectars are single strength products (that is 100%
fruit juice) obtained from the extraction of cellular juice from a single fruit or
from a mixture. Nectars contain fruit pulp, while juices are clear and without
pulp. Both can be produced with or without the addition of sugar and other
ingredients. Drinks are mixtures of juice or nectar with water and have a fruit
content of less than 100%. Drinks usually contain 15–35% of fruit. The taste
can be boosted with natural or synthetic aromas, sugar and other ingredients.
38. 37
Raw material. Fruit purée is used to produce nectar and fruit juice concentrate
is used to produce juice.
Productionprocess.Productionstartswithblendingpuréesand/orconcentrates
and adding water while heating, then other ingredients and aromas are added.
Depending on the required shelf life, the juice is pasteurized and packed under
aseptic (sterile) or non-aseptic conditions. The sterile product has a long self life
(>6–12 months), while the non-sterile product is for immediate consumption (<3
months). Two filling methods exist: hot fill and cold fill.
Flow diagram 4 – Juices, nectars, drinks
39. 38
Packaging. Non-sterile products are packed in glass or PET bottles and the
aseptic (sterile) products in special cartons (Tetrapak, Purepak, SIG). Cartons
and bottles of 150–2,000 ml are used.
Quality description. Juices and nectars: the product must reflect the original
taste, smell and colour of the fruit. Drinks: the product must reflect consumer
demand; no original fruit flavours are required.
Quality problems.
■ Inflation/exploding containers is caused by gas formation during storage,
which in turn is caused by improper packaging.
■ If a system of returning bottles is used, it is important that the recycled
bottles are properly sterilized before their use and sterilized again with the
product inside.
■ Weak aroma or a deviation in colour is caused by a bad recipe or by cheap
raw material.
■ Adulteration of raw material supplied may result in the aroma being
incorrect.
Marketing issues. Clients want a broad assortment, usually more than ten
aromas in two to three different sizes or 20–30 SKUs. In addition to larger
volumes of regular products (for example apple, orange, apricot, peach,
and cherry), more exclusive fruit flavours in small volumes must be offered
(for example, pomegranate, blackcurrant, pineapple and national red fruit).
The juice containers require proper labelling with a list of ingredients and
net content and the whereabouts of the manufacturer. The products can be
branded under own-label to reward the manufacturer for superior quality. It
is more common, however, to sell under the private label of the importer/
wholesaler or supermarket.
Cigar Box benchmarks (for fruit juice from concentrate).
■ Variable costs 1 litre: VC = USD 500 (77% of TC); VC1 = 61%; VC2 =
14%; VC3 = 24%–150 ml; VC = USD 580 (77% of TC); VC1 = 53%; VC2 =
12%; VC3 = 35%.
■ Fixed costs: FC = USD 1,000,000; FC1 = 20%; FC2 = 18%; FC3 = 63%.
■ Break-even: Minimum sales volume = 4,200 tons; minimum raw material =
1,000 tons.
■ Profitability: Fruit juices give high profitability to the processor. Capacity
utilization (year-round) must be over 70%. Profitability (2007) for 10,000
tons from 3,800 tons of concentrates = 17–20%.
■ Sensitivity: Gross margin = 33%. Normal/desirable: 20% price fluctuations
will not lead to losses.
40. 39
Table 5:Investment benchmarks derived from the Cigar Box for fruit juice
(100%) from concentrates (in 1 litre carton brick,6 in shrinkwrap (6 kg)
CIGAR BOX – fruit juice (100%) from concentrates
USD /Ton USD /Year
Price (C&F) 985 Total revenue 7,462,083
VAT 20% 164 Total cost 6,027,418
Transport, sales commission 3% 75 Profit before tax 1,434,665
Price (EXW) 746 Profit % 19%
Price (RM, delivered factory) 600 Asset value 2,550,000
Processing ratio 0,38 Depreciation % 8.0%
Raw material cost 231 46% FC1 204,000 20%
Other ingredients 74 15%
VC1 305 61% Debt (40% of asset value) 1,020,000
Interest rate 18%
Production cost per hour (steam,
electricity)
216 FC2 183,600 18%
Production volume per hour 3,0
VC2 72 14% Number of FTE employed 100
Salaries permanent staff incl, social taxes 300,000 29%
Other overhead, repairs, maintenance 350,000 34%
Cost of packing (brick, cap, shrink wrap) 0,73 FC3 650,000 63%
Number of carton boxes per ton 167
VC3 122 24% FC 1,037,600 100%
FC % attributed to product 100.0%
VC 499 100% FC (attributed to product) 1,037,600
Gross margin 247 Break-even volume 4,197
Gross margin % 33% Volume sold q (ton) 10,000
Raw material needed (ton) 3,846
FC / q 104 17%
Ouput capacity per hour in ton 3.0
TC / q 603 100% Working hours per day 16
Length of production season in days 300
Profit / q 143 Max, output capacity per year 14,400
Capacity utilization % 69.4%
Note: Cells in blue are assumptions, orange is a link to another sheet, cells in light blue
are calculations.
Main investment risks. The juice business demands creative marketing.
Manufacturing is not at all difficult, especially when using (imported)
concentrates and purées. Recipe recommendations from concentrate
suppliers are common but it makes the processor dependent. An adapted
assortment of recipes must be used to meet local market requirements
because all markets have their own specific tastes and preferences. To ensure
independence, the owners must invest in capacity building in marketing and
product development, not just in stainless steel!
41. 40
Figure 2: Breakdown of world exports of juices, excluding grape juice,
over time
Source: http://www.trademap.org/
Key players in the regions See: http://www.eastagri.org/agribusinesses/
World market (2007): 12,746,000 tons, of which citrus juices 52% and apple
juice 21%.
Main exporting countries (tons) Main importing countries (tons)
Brazil 2.165,000 United States 2,583,000
China 1,140,000 Germany 1,158,000
United States 1,076,000 France 1,040,000
Germany 927,000 Belgium 845,000
Belgium 927,000 United Kingdom 787,000
Ukraine 146,000 Russian Federation 377,000
Republic of Moldova 33,000 Kazakhstan 78,000
Tajikistan 13,000
Uzbekistan 13,000
42. 41
4.5 Preserves, jams, syrups and compotes
Product. Preserves refer to fruits or vegetables that have been prepared for
long-term storage using pectin, sugar or honey as a gelling agent and adding
sweet (in fruit preserves) or savory (in vegetable preserves) ingredients
according to taste. Jam is made from 50% pulped fruit and 50% sugar (with
a Brix of 60–70). Syrup is condensed, sweetened fruit juice (60–70 Brix).
Compote is a drink made by extracting aromas from whole fruits in water, and
adding sugar to taste (30–50 Brix).
Raw material. Most types of fresh fruits, berries and vegetables. Different
grades are used (see Section 6, Table 3).
Production process. Fresh or precooked fruits are boiled with a solution of
sugar until sufficient water is evaporated to give a mixture. For syrups, the
evaporation is less than for jams. For jams, water is evaporated until only
one-third of water is remaining. Fruits with high pectin and sugar start to gel
automatically in the process, other fruits need additional sugar and pectin.
The addition of sugar is also a matter of taste. For syrups, preserves and
compotes less water is evaporated than for jams. Preserves and compotes
contain the whole fruits and added sugar. For syrups, the original mixture is
filtered to remove the pieces of fruit and arrive at a smooth liquid; the viscosity
is higher than in juices because part of the water is evaporated and sugar
is sometimes added. In the hot boiling of the products, micro-organisms are
destroyed and the products are bottled hot to achieve a natural vacuum under
the caps.
43. 42
Flow diagram 5 – Preserves, jams and syrups
Packaging. Traditionally, preserves, jams, syrups and compotes are packed
in 200–3,000 ml glass jars, mostly with Twist-Off, although the Soviet style 1-,
2- and 3-litre jars are still used. Hotels and restaurants demand larger volumes
packed in 1- to 5-litre jars and tins. The containers require proper labelling
with a list of ingredients, net weight and contents and the whereabouts of the
manufacturer.
Quality description. The product must reflect the original colour and flavour
of the fruit and be free from impurities.
44. 43
Quality problems.
■ A caramel taste indicates a too high processing temperature.
■ Weak aroma is caused by a too low or too high processing temperature or
poor quality fruit.
■ Improper sealing of the cap leads to a loss of vacuum and results in mould.
Marketing issues. Clients want a broad assortment, usually more than 50
SKUs. In addition to larger volumes of regular products (for example, apricot,
peach and cherry), more exclusive fruits in small volumes must be offered (for
example, sea buckthorn, green walnut or mountain apples). The products can
be branded under own-labels to reward the manufacturer for superior quality.
It is more common, however, to sell under the private label of the importer/
wholesaler or supermarket.
Cigar Box benchmarks (for organic green walnut preserve).
■ Variable costs: VC = USD 1,366 (49% of TC); VC1 = 59%; VC2 = 12%;
VC3 = 30%.
■ Fixed costs: FC = USD 46,000 (5% attribution); FC1 = 19%; FC2 = 17%;
FC3 = 63%.
■ Break-even: Minimum sales volume = 20 tons; minimum raw material = 12
tons.
■ Profitability: High, provided sales volumes for all SKUs are good.
■ Sensitivity: Gross margin = 62%. Very robust.
45. 44
Table 6: Investment benchmarks derived from the Cigar Box for organic
green walnut preserve (400 gr, in 314 ml glass jar, 18 jars in carton box
(7.2 kg))
CIGAR BOX – Organic greenwalnut preserve
USD /ton USD /year
Price (C&F) 4,980 Total revenue 114,176
VAT 20% 830 Total cost 90,120
Transport, certification 8% 582 Profit before tax 24,056
Price (EXW) 3,568 Profit % 21%
Price (RM, delivered factory) 883 Asset value 2,250,000
Processing ratio 0.59 Depreciation % 8.0%
Raw material cost 519 38% FC1 180,000 19%
Other ingredients 280 20%
VC1 799 59% Debt (40% of asset value) 900,000
Interest rate 18%
Production cost per hour (steam,
electricity)
155 FC2 162,000 17%
Production volume per hour 0.96
VC2 162 12% Number of FTE employed 100
Salaries permanent staff incl, social
taxes
300,000 32%
Other overhead, repairs, maintenance 286,000 31%
Cost of packing (jar, label, cap, carton
box)
2.92 FC3 586,000 63%
Number of carton boxes per ton 139
VC3 405 30% FC 928,000 100%
FC % attributed to product 5,0%
VC 1,366 100% FC (attributed to product) 46,400
Gross margin 2,202 Volume sold q (ton) 32
Gross margin % 62% Contribution 70,456
Break-even volume (sales) 21
FC / q 1,450 51% Break-even volume (raw material) 19
TC / q 2,816 100% Input capacity per hour in ton 0.56
Working hours per day 22
Profit / q 752 Length of harvesting season in days 17
Max, input capacity per year 211
Capacity utilization % 8.9%
Note: Cells in blue are assumptions, orange is a link to another sheet, cells in light blue
are calculations.
Main investment risks. Many SKUs must be produced in small volumes and
each SKU must contribute to the fixed costs (in this example, 5% was attributed
to organic green walnut preserve). This has to be monitored continuously as
raw materials and SKUs are always changing. Excellent procurement and
production planning is imperative and the owners must invest in building this
capacity.
Key players in the regions. See: http://www.eastagri.org/agribusinesses/
46. 45
World market 2007: 1,188,000 tons of jams and fruit jellies (HS 2007).
Main exporting countries (tons) Main importing countries (tons)
China 93,000 Russian Federation 146,000
Netherlands 83,000 France 104,000
France 81,000 Germany 81,000
Chile 74,000 United States 79,000
Italy 72,000 United Kingdom 54,000
Republic of Moldova 8,200 Kazakhstan 12,000
Uzbekistan 5,400
Bosnia & Herzegovina 3,000
Serbia 3,000
4.6 Canned vegetables
Product. Industry vegetables are low-value, large-volume vegetables that
are grown in open fields. When processed, they are canned or frozen (see
Section 5.7). Canned vegetables can be boiled in water, salt brine, vegetable
oil and/or mixed with other whole or sliced vegetables and ingredients.
Canned vegetables are a substitute for fresh ones when these are out of
season. Because of the heat treatment, they are closer to consumption and
more convenient to prepare and consume.
Raw material. Preferably only first-class vegetables are processed (see
Section 6, Table 3). Common canned products are beans, green beans, peas,
(sweet) maize, carrots and cabbages.
Figure 3: Breakdown of world exports of canned vegetables, excluding
bamboo shoots and olives, 2007
Source: http://www.trademap.org/
47. 46
Production process. The raw material is cleaned, washed and cut and
subsequently blanched or steamed. It is then led to the filling line where it is
packed in containers, hermetically sealed and pasteurized. After cooling, the
container is labelled.
Flow diagram 6 – Canned vegetables
Packaging. Industrial canned vegetables (to be repacked or reused later) are
packed in 1- to 5- litre containers. Consumer vegetables are packed in glass
jars and tins of 50 to 1,000 ml.
Quality description. The product must reflect the original colour and taste of
the vegetables. The product should not have lost its vacuum or be overcooked.
48. 47
Quality problems.
■ Improper sealing of the cap leads to loss of the vacuum, which can in turn
lead to inflation/exploding, mould and browning.
■ A weak aroma indicates a too low or too high processing temperature or
poor quality vegetables.
Marketing issues. Over the years, there has been controversy as to
whether canned (and frozen) vegetables are better or worse than fresh ones.
Generally, reports show that canned and frozen vegetables are nutritionally
almost identical to fresh ones (for further details, see Section 6).
Cigar Box benchmarks (for canned peas).
■ Variable costs: VC = USD 245 (91% of TC); VC1 = 72%; VC2 = 12%; VC3
= 16%.
■ Fixed costs: FC = USD 490,000 (100% attribution); FC1 = 41%; FC2 =
37%; FC3 = 22%.
■ Break-even: Minimum sales volume = 12,600 tons; minimum raw material
= 16,000 tons.
■ Profitability: Very low, 3–7%. Capacity utilization is key.
■ Sensitivity: Gross margin = 14%. Very risky.
49. 48
Table 7: Investment benchmarks derived from the Cigar Box for canned
peas (in 340 ml twist-off lid glass jar, 400 g,12 in shrink wrap (4.8 kg))
CIGAR BOX – Canned peas
USD /ton USD /year
Price (C&F) 420 Total revenue 6,000,000
VAT 20% 70 Total cost 5,381,667
Transport and distribution 50 Profit before tax 618,333
Price (EXW) 300 Profit % 10%
Price (RM, delivered factory) 190 Asset value 2,500,000
Processing ratio 0.80 Depreciation % 8.0%
Raw material cost 152 62% FC1 200,000 41%
Other ingredients 23 9%
VC1 175 72% Debt (40% of asset value) 1,000,000
Interest rate 18%
Production cost per hour (steam, electricity) 120 FC2 180,000 37%
Production volume per hour 4.00
VC2 30 12% Number of FTE employed 20
Salaries permanent staff incl, social taxes 60,000 12%
Other overhead, repairs, maintenance 50,000 10%
Cost of packing (jar, label, cap, shrink wrap) 0,19 FC3 110,000 22%
Number of carton boxes per ton 208
VC3 40 16% FC 490,000 100%
FC % attributed to product 100,0%
VC 245 100% FC (attributed to product) 490,000
Gross margin 55 Break-even volume 8,842
Gross margin % 18% Volume sold q (ton) 20,000
Raw material needed (ton) 16,000
FC / q 25 9%
Input capacity per hour in ton 3.20
TC / q 269 100% Working hours per day 22
Length of harvesting season in days 300
Profit / q 31 Max, input capacity per year 21,120
Capacity utilization % 75.8%
Note: Cells in blue are assumptions, orange is a link to another sheet, cells in light blue
are calculations.
Main investment risks. Capacity utilization and cost control are the keys to
profit. Cooperation between growers and processor is essential to control cost
and to ensure availability of large quantities and good quality of vegetables.
Large scale processors must run a product mix that keeps their capacity
occupied. Break-even sales and corresponding raw material volumes must
be guaranteed. Development of a factory brand can be very rewarding: a 5%
increase in the sales price may lead to a 100% increase in profit.
50. 49
Key players in the regions. See: http://www.eastagri.org/agribusinesses/
World market (2007): 5,145,000 tons of canned vegetables (HS 2005).
Main exporting countries (tons) Main importing countries (tons)
China 983,000 Germany 556,000
Belgium 426,000 United States 463,000
Netherlands 399,000 Japan 431,000
Spain 389,000 France 413,000
France 383,000 Russian Federation 343,000
republic of Moldova 20,000 Kazakhstan 30,000
Serbia 15,000
FYR Macedonia 6,000
Bosnia & Herzegovina 2,000
4.7 Frozen fruits and vegetables
Product. Frozen vegetables and fruits are slightly processed (not boiled) and
rapidly deep-frozen in order to retain as many of the original properties as
possible. They defrost rapidly and are perfect for portion control.
Raw materal. For vegetables, first-grade products are preferred (see Section
6, Table 3). Common vegetables are green beans, peas, (sweet) maize,
broccoli, cauliflower, spinach and mixtures of these and other vegetables.
Potatoes that are frozen without preboiling are also included in this category.
Frozen potatoe for French fries are excluded. These fall under HS category
200410. Common frozen fruits are all red berries (usually whole), apples
(slices or cubes), apricot/peach (halves or slices).
Figure 4: Breakdown of world exports of frozen vegetables, 2007
Source: http://www.trademap.org/
Other vegetables, frozen 53%
51. 50
Figure 5: Breakdown of world exports of frozen fruits and berries, 2007
Source: http://www.trademap.org/
Herbs are also commonly deep frozen, but no detailed quantitative data are
available from COMTRADE statistics.
Production process. The raw material is cleaned, washed, cut and
subsequently blanched or steamed. It is then led to the filling line where it is
packed in containers, hermetically sealed and pasteurized. After cooling, the
container is labelled.
Flow diagram 7 – Frozen fruit and vegetables
Packaging. Frozen industrial vegetables and fruits (to be repacked or reused
later) are packed in 10- to 25-kg plastic-lined cardboard boxes or in 200-litre
drums. Consumer products are packed in rectangular cardboard boxes or
printed plastic bags ranging from 200 to 1,000 g. Frozen fruits are sometimes
packed in plastic cups of 250–500 ml, a small spoon is usually included.
52. 51
Quality description. Fruits and vegetables must retain their original identity
in shape, colour and aroma. When sliced or cubed, the original fruit must still
be recognizable. It should not be smashed, pulped or broken as this will lower
the grade.
Quality problems.
■ Split or broken products can be caused by slow freezing or rough handling.
■ Cheap raw material can result in small-sized products.
■ Uneven sizes or products indicate poor grading.
Marketing issues. Recently, here has been controversy as to whether frozen
vegetables are better or worse than fresh ones. Generally, reports show that
frozen vegetables are nutritionally little different from fresh ones.
Perceived advantages are:
■ Increased identity, colour and flavour;
■ Easy to process and often a step closer to ready-to-eat;
■ Excellent shelf life (at least 24 months at -18º);
■ Availability when their fresh counterpart is out-of-season;
■ In many cases, they are cheaper than the fresh product;
■ More sanitary than fresh produce because they are already cooked.
Perceived disadvantages are:
■ Having been processed from their original form, they do not have the same
taste as fresh fruits and vegetables;
■ Concerns over lost nutrients through the processing;
■ Their uses in recipes are also more limited.
Cigar Box benchmarks (for organic frozen blackberry, individually quick
frozen – IQF).
■ Variable costs: VC = USD 1,387 (78% of TC); VC1 = 76%; VC2 = 17%;
VC3 = 7%.
■ Fixed costs: FC = USD 466,000 (100% attribution); FC1 = 30%; FC2 =
27%; FC3 = 43%.
■ Breakeven: Minimum sales volume = 700 tons; minimum raw material =
900 tons.
■ Profitability: High, provided sales volumes for all SKUs are good.
■ Sensitivity: Gross margin = 33%. Normal/desirable.
53. 52
Table 8: Investment benchmarks derived from the Cigar Box for organic
frozen blackberry – IQF (12 kg in plastic lined carton box)
CIGAR BOX – Organic frozen blackberry
USD /ton USD /year
Price (C&F) 2,446 Total revenue 2,343,439
Transport, sales commission 3% 323 Total cost 2,130,436
Cost of certification, 8% 170 Profit before tax 213,003
Price (EXW) 1953 Profit % 9%
Price (RM, delivered factory) 820 Asset value 1,750,000
Processing ratio 1.28 Depreciation % 8.0%
Raw material cost 1,049 76% FC1 140,000 30%
Other ingredients – 0%
VC1 1,049 76% Debt (40% of asset value) 700,000
Interest rate 18%
Production cost per hour (labor,
electricity)
144 FC2 126,000 27%
Production volume per hour 0,60
VC2 240 17% Number of FTE employed 50
Salaries permanent staff incl, social
taxes
150,000 32%
Other overhead, repairs, maintenance 50,000 11%
Cost of packing (plastic, carton box,
tape)
1.17 FC3 200,000 43%
Number of carton boxes per ton 83
VC3 98 7% FC 466,000 100%
FC % attributed to product 100.0%
VC 1,387 100% FC (attributed to product) 466,000
Gross margin 566 Volume sold q (ton) 1,200
Gross margin % 29% Contribution 679,003
Break-even volume (sales) 824
FC / q 388 22% Break-even volume (raw material) 1,536
TC / q 1,775 100% Input capacity per hour in ton 0.77
Working hours per day 22
Profit / q 178 Length of harvesting season in days 120
Max, input capacity per year 2,028
Capacity utilization % 75.8%
Note: Cells in blue are assumptions, orange is a link to another sheet, cells in light blue
are calculations.
Key players in the regions. See: http://www.eastagri.org/agribusinesses/
World market (2007): 1,656,000 tons of frozen fruits and berries (HS 0811).
54. 53
Main exporting countries (tons) Main importing countries (tons)
Poland 273,000 Germany 317,000
China 192,000 Unied States 236,000
Serbia 129,000 France 236,000
Chile 104,000 Netherlands 119,000
Mexico 91,000 Belgium 85,000
Turkey 16,000 Russian Federation 52,000
Bosnia & Herzegovina 6,700 Kazakhstan 162
Kyrgyzstan 3,600
FYR Macedonia 3,200
Cigar Box benchmarks (for frozen sweet maize and peas mixture).
■ Variable costs: VC = USD 581 (79% of TC); VC1 = 66%; VC2 = 17%; VC3
= 17%.
■ Fixed costs: FC = USD 466,000 (100% attribution); FC1 = 30%; FC2 =
27%; FC3 = 43%.
■ Break-even: Minimum sales volume = 2,000 tons; minimum raw material =
2,600 tons.
■ Profitability: Average, provided sales volumes for all SKUs are good.
■ Sensitivity: Gross margin = 30%. Normal/desirable.
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Table 9: Investment benchmarks derived from the Cigar Box for frozen sweet
corn and peas mixture (packed in PE bag of 500 g,10 bags per carton (5 kg))
CIGAR BOX – Frozen sweet corn and peas mixture
USD /ton USD /year
Price (C&F) 1,050 Total revenue 2,475,000
VAT 20% 175 Total cost 2,209,268
Transport and distribution 50 Profit before tax 265,732
Price (EXW) 825 Profit % 11%
Price (RM, delivered factory) 280 Asset value 1,750,000
Processing ratio 1.30 Depreciation % 8.0%
Raw material cost 364 63% FC1 140,000 30%
Other ingredients 21 4%
VC1 385 66% Debt (40% of asset value) 700,000
Interest rate 18%
Production cost per hour (labor,
electricity)
144 FC2 126,000 27%
Production volume per hour 1.50
VC2 96 17% Number of FTE employed 50
Salaries permanent staff incl, social
taxes
150,000 32%
Other overhead, repairs, maintenance 50,000 11%
Cost of packing (PE bag and carton) 0.50 FC3 200,000 43%
Number of carton boxes per ton 200
VC3 100 17% FC 466,000 100%
FC % attributed to product 100.0%
VC 581 100% FC (attributed to product) 466,000
Gross margin 244 Volume sold q (ton) 3,000
Gross margin % 30% Contribution 731,732
Break-even volume (sales) 1,911
FC / q 155 21% Break-even volume (raw material) 3,900
TC / q 736 100% Input capacity per hour in ton 1.95
Working hours per day 22
Profit / q 89 Length of harvesting season in days 120
Max, input capacity per year 5,148
Capacity utilization % 75.8%
Note: Cells in blue are assumptions, orange is a link to another sheet, cells in light blue
are calculations.
Key players in the regions. See: http://www.eastagri.org/agribusinesses/
World market (2007): 4,469,000 tons of frozen vegetables (HS 0710).
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Main exporting countries (tons) Main importing countries (tons)
Belgium 1,058,000 United States 616,000
China 783,000 Germany 472,000
Poland 329,000 France 468,000
Spain 277,000 United Kingdom 413,000
Mexico 269,000 Japan 389,000
Turkey 68,000 Russian Federation 116,000
FYR Macedonia 8,800
Uzbekistan 3,900
57.
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5. BACKGROUND INFORMATION ON PRODUCTION AND
PROCESSING STEPS
5.1 Different types of fruits and vegetables
Fruits and vegetables are highly adaptable to climate and soil conditions but
the types of produce and yields will vary greatly depending on these conditions.
Because of the perishability of fruits and vegetables, the geographical location
of planted areas in relation to markets, processing units and consumers are
more important than with other crops. Maintaining post-harvest quality of fruits
and vegetables is essential.
Table 10: Different types of fruits and vegetables
Botanic cycle Carrier Kernel Biological name Common name Examples
Perennial Tree Seed Seed fruit Fruit Apple, pear
Perennial Tree Stone Stone fruit Fruit Apricot, peach, cherry
Perennial Bush Seed Seed fruit Berry Strawberry, raspberry
Annual Fruit Seed Vegetable Fruit Tomato, squash
Annual Flower Vegetable Vegetable Broccoli
Annual Leaf Vegetable Vegetable Cabbage, spinach
Annual Stem Vegetable Onion
Annual Root Vegetable Carrot, potatoe
Annual Leaf Herbs Herbs Parsley, dill, basil
Perennial Leaf Herbs Herbs Rosemary
5.2 Ripeness or harvest readiness
Ripeness or harvest readiness depends on physiological and commercial
maturity. The former is reached when development is over and is normally
followed by the ripening process to achieve commercial maturity required by
the market. Harvesting time is also a function of the distance to the destination
market. Climacteric fruits can ripen after being picked. This facilitates transport
and storage. Examples are tomatoes, apples, apricots, peaches, pears, plums,
mangos and, of course, bananas. Non-climacteric fruits such as peppers
and citrus obtain commercial maturity only on the plant. Changes in colour
are the most apparent external symptoms of ripening. They are the result of
chlorophyll degradation (disappearance of green colour) and the synthesis of
specific pigments. With some crops (garlic, onions, potatoes, sweet potatoes
and other roots), curing by removing tops and drying in the shade is normally
undertaken in the field or under shelters.
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5.3 Post-harvest actions
Becauseoftheirperishability,fruitsandvegetablesareusuallysoldimmediately
after harvest at field level and dispatched directly through marketing channels,
so that they can reach consumers as quickly as possible. The produce is
cleaned and graded so that it can obtain a better price in the market or is
subjected to an industrial process to suit consumer demands and extend shelf
life. Industrially processed vegetables are usually preserved within seven to
ten hours after harvesting. This treatment is more immediate than handling of
fresh products so less deterioration will have taken place and more nutrients
and taste will have been preserved, provided the right technology has been
used.
Processing includes the production of concentrates, fruit juices, purees, dried
fruits, preserves (jams, jelly, marmalade, conserves, sauces, pickles and
chutneys) and fruit leathers (dried fruit pulp). For example, of all the fruits
and vegetables consumed in the United States each year, roughly 50% are
processed into canned, frozen or dehydrated consumer products; 20% are
processed in Western Europe; and 13% are processed in Eastern Europe.
5.4 Preserving food
Preservation is creating an environment that prevents harmful micro-organisms
(i.e. bacteria, viruses, moulds and yeasts) from multiplying. Methods are: 1)
pasteurization; 2) boiling; 3) refrigeration; 4) freezing; 5) drying; 6) vacuum
treatment; 7) antimicrobial agents; 8) ionizing (UV) radiation; 9) submersion in
a strongly saline, sugary (Brix > 50%), acid (pH < 4.2) or base environment;
and 10) combinations of these methods. No method is perfectly reliable as a
preservative. For example, spore-forming thermal-resistant micro-organisms,
such as Clostridium botulinum (which causes botulism), are not killed when
boiled at 100 ºC; however, Clostridium dies when the pH is below 4.6.
In the fruit and vegetable industry, four methods are common:
■ Canning. Canning is a method in whereby the food is processed, packed
and sealed in an airtight container and then heat-treated and cooled down
(hot fill). The process was first discovered in the French military. Usual
containers are jars, bottles, tins made of glass and PET or aluminium. For
useful background information on canning, see http://ucanr.org/freepubs/
docs/8072.pdf.
■ Aseptic packing. Aseptic packaging is a method whereby food is processed,
heat treated, cooled and then packed and sealed in an airtight container
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(cold fill). Usual containers are multiliner plastic bags or cartons (Tetrapak,
Elopak, SIG, etc.).
■ IQF. IQF fruits and vegetables are preserved by deep freezing. In IQF, the
product remains free-flowing while rapidly deep freezing in an environment
at -50 ºC. The core of the product will reach -18 ºC within two to three
minutes. With IQF, most natural characteristics of fresh fruit and vegetables
are retained. Fruit and vegetables can be frozen whole, or in slices of
different sizes. IQF products are easily processed as they defrost rapidly
and are perfect for portion control.
■ Drying. Drying is a method whereby food is processed after which 90–95%
of the water is removed. Water is usually removed by evaporation (air
drying, sun drying, smoking or vacuum drying) or freeze-drying, where by
food is first frozen under vacuum and then water removed by sublimation.
Table 11: Overview of fruits and vegetables processing systems and
investments needed
Level of
processing
Scale Rm intake Type Filling Pasteurization
Investment range
(usd)
Artisan Small
100–500
kg/hr
Batch By hand Autoclave 10,000 50,000
Semi-industrial Medium 2–5 ton/hr Batch
By hand/
capper
Autoclave 50,000 1,000,000
Industrial
medium-scale
Large 5–10 ton/hr Continuous
Filler/
capper
Autoclave/
aseptic
500,000 1,500,000
Industrial
Large-scale
Very
large
10–20 ton/hr Continuous
Filler/
capper
Aseptic 2,000,000 5,000,000